This White-Bean and Sausage Stew is an easy weeknight slow cooker meal that your family will love. One online reviewer claims, "I have made this recipe twice so far and it has been absolutely delicious both times - so simple yet savory and flavorful!"
6 (3 oz.) Italian sausages
1 tablespoon olive oil
1 large onion, sliced
1 clove garlic, chopped
2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
1 (28 oz.) can chopped tomatoes, drained
1 tablespoon chopped fresh or 1 tsp. dried thyme
S alt and pepper
How to Make It
Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)