Slow cooker white beans and sausage
Slow cooker white beans and sausage is a delicious, easy and creamy dinner!
Yield: 4 -6 servings
Ingredients
- 1 ½ 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 ½ cups water
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon black pepper
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 29g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1092mg | Fiber: 6g | Sugar: 5g
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