Slow Cooker White Beans and Sausage
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!
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.
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Notes
Serving: Serve as is or serve the beans and sausage with rolls, cornbread or even over rice.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. This also freezes great! Place in a freezer-safe container or bag, label and date it, and freeze for up to 4-5 months. 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, until hot.
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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