White-Bean and Sausage Stew

White-Bean and Sausage Stew Recipe
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!"

Yield:

4 Servings

Recipe Time

Prep: 15 Minutes
Cook: 4 Hours

Nutritional Information

Calories 511
Fat 30 g
Satfat 10 g
Protein 24 g
Carbohydrate 38 g
Fiber 9 g
Cholesterol 65 mg
Sodium 984 mg

Ingredients

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

Preparation

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.)

October 2006
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