Slow Cooker Sausage and Bean Stew
This Slow Cooker Sausage and Bean Stew is a perfectly hearty dinner option for anyone with little time to cook on weeknights. Between mixed beans, spicy sausage, an assorted mixture of vegetables and spices, and a topping of parmesan cheese, this stew will satisfy even the most stubborn appetite. You'd better plan to get out of the house while this is cooking, though, because the delicious smell in your kitchen might drive you crazy while you wait for the slow cooker to do its work.
NotesYou may also cook this recipe on HIGH for 4 to 5 hours.
Serves8
Preparation Time15 min
Cooking Time8 hr
Total TimeHalf Day
Make Ahead RecipeYes
Ingredients
- 3/4 pound Sweet Italian pork sausage, casing removed
- 10 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 teaspoon Ground black pepper
- 2 Medium carrot, peeled and chopped (about 2/3 cup)
- 1 Stalk celery, chopped (about 1/2 cup)
- 4 ounces Dried pinto beans(about 3/4 cup)
- 4 ounces Dried navy beans(about 3/4 cup)
- 4 ounces Dried kidney beans (about 3/4 cup)
- 6 Sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
- 1 tablespoon Grated Parmesan cheese
Instructions
-
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
-
Stir the sausage, broth, black pepper, carrots, celery, and beans in a 5-quart slow cooker.
-
Cover and cook on LOW for 7 to 8 hours.
-
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
Read NextSlow Cooker Sausage and Bean Stew
