Posted by: Bill & Gayle McCord | March 11, 2011

Weekend Recipe: Crock Pot Sausage & Bean Stew

Good crock pot recipes that don’t call for a ton of canned goods are always nice to have on hand.  Emily’s good friend, Christy, shared a great recipe for Sausage & Bean Stew. You can go to her link, or I’m pasting it below for quick reference.

Sausage & Bean Stew

  • The great thing about this recipe is that you can choose whatever bean you like!

    2 cups dry beans – a soft, light bean (Great Northern, Navy, Cannellini, or Black-Eyed) OR substitute 2 cans of beans

  • 4 cups beef broth
  • 1 pound Italian (or other flavorful / spicy) sausage links, cut into 1/2-inch thick slices
  • 3 c. chopped white or cabbage, chopped into 1 inch squares.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 t. dried oregano
  • 1 t. dried basil
  • 2 bay leaves
Directions:

  1. Rinse beans. Soak overnight. Simmer for 10 to 30 minutes minutes. Drain. (Follow to package directions)
  2. Place beans in crock pot. Add broth, herbs and tomatoes. Stir.
  3. Add remaining ingredients, vegetables first ending with raw sausage on top. Cook 6 to 8 hours on HIGH. Remove bay leaves. Serve hot.

 

As always, don’t forget that Kinda Crunchy Kate also shares a Weekend recipe.  Be sure to check it out!

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