Slow cooker white beans and sausage is a delicious and easy dinner recipe with creamy beans, smoked turkey sausage and fresh herbs – perfect comfort food!
We’ve had a lot of warm weather in October here in N.C., but it’s finally cooling off and I’m finally breaking out the boots! Sweaters soon to follow and it makes me so happy 🙂
I also finally got the book Girl on the Train. (Yes, I am way, way behind. I always am with things like this. We just started watching Friday Night Lights, to give you an idea.) I’m trying to read it before the weekend so I can go see the movie!
Speaking of the weather, here we are well into fall and somehow, it’s been a while since I’ve brought you a slow cooker recipe.
Which is weird because I make so many slow cooker dishes. I’ve been using mine about once a week for all of this year. It frees me up at dinner time to do our reading homework, catch up on emails, fix a side dish, fix a cocktail… 😉
I love that just a few minutes of prep in the morning means dinner is cooking away and I have a little more freedom in my day.
I also love leaving the house to pick J up at preschool — and later M from kindergarten — and coming back to the delicious smells in the house.
And this slow cooker white beans and sausage smells particularly amazing.
Funny story on that one… When I made this to photograph for this here blog, I had to start it one day, take the assembly pictures and then save the finished meal to photograph the following day. It’s a lighting thing.
So my husband gets home from work that night and it’s finishing up in the slow cooker. The smell is intoxicating and he asks what it is. I tell him, “It’s that slow cooker white beans and sausage recipe.”
He knows this recipe. He loves this recipe. He says it reminds him of white beans and rice, a New Orleans dish that’s similar to his own famous red beans and rice. This one is just more strictly French style than Cajun.
“Awesome, it smells great!” he tells me.
“Thanks, but we’re not having it for dinner.”
“I have to photograph it tomorrow,” I say.
“You’ve gotta be kidding me,” he says. #foodbloggerspouseproblems
The next week when I had a different dish in the slow cooker, he walked in and warily asked, “What is it and do I get to eat it tonight?” Hahaha 😉
Can’t say I blame him. It’s so super creamy from the beans that cook all day with the other flavors, absorbing them and turning melt-in-your-mouth tender.
And it’s got chunks of meaty turkey sausage and a great herby background from the thyme and rosemary.
And of course, we like to add hot sauce at the table. #gimmesomespicy
Notes on slow cooker white beans and sausage:
- I really like searing the turkey sausage first before I add it to the slow cooker. It adds a lot of flavor and really only takes 5 minutes.
- I also like cooking the sausage with the entire meal in the slow cooker. It helps everything really marry together. You could also add it in the last 30 minutes of cooking time, if you prefer. (It’s fully cooked so you’re OK on that front.)
- My beans are tender, soft and just starting to break down — which is where you want them — at about 7 1/2 hours. Your exact timing will depend on your slow cooker.
- This freezes great! To reheat, thaw completely (in the refrigerator overnight) then warm through in a saucepan, adding some chicken broth or water to get it to the right consistency.
- It’s hearty enough on it’s own but if you’re a carb-lover, you can serve this white beans and sausage with rolls, cornbread or even over rice.
- I’ve made this before without the green pepper and it’s fine, so you can skip that if you’d prefer.
Whether you’re just getting into slow cooker season in your house, or whether you’re like me and use yours year-round, I hope you’ll add this easy, creamy dinner to your rotation.
- 1 1/2 lbs. smoked turkey sausage (or substitute smoked pork sausage), sliced in 1-inch pieces
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb. dry white beans (I used Great Northern), rinsed and picked over
- 32 oz. low-sodium chicken broth (4 cups)
- 1 1/2 cups water
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon black pepper
- Heat a large skillet over medium-high heat and add sliced sausage. (I don’t use olive oil, but you could.) Cook until browned on both sides, about 5 minutes, stirring occasionally.
- Remove sausage and add to slow cooker.
- Return skillet to stove on medium heat. Add two teaspoons olive oil.
- Add onion, pepper and garlic and saute for 3-4 minutes.
- Transfer onions and garlic to slow cooker.
- Add remaining ingredients to slow cooker and stir to combine.
- Cook on high for 7-8 hours, until beans are tender and creamy and starting to break down.
- Season to taste with salt and pepper and serve hot.
This freezes great! To reheat, thaw completely (in the refrigerator overnight) then warm through in a saucepan, adding some chicken broth or water to get it to the right consistency.
It’s hearty enough on it’s own but if you’re a carb-lover, you can serve this white beans and sausage with rolls, cornbread or even over rice.
I’ve made this before without the green pepper and it’s fine, so you can skip that if you’d prefer.
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Amount Per Serving: Calories: 321 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 60mg Sodium: 1092mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 28g