White Bean and Sausage Stew

The White Bean and Sausage Stew Recipe Add a basket of warm, buttered biscuits for a satisfying soup supper.

Serves 4

6 Italian pork sausage links
1/4 c. water
1 T. olive oil
1 onion, chopped
1 clove garlic, chopped
2 15-oz. cans Great Northern beans, drained and rinsed
28-oz. can chopped tomatoes, drained
1 t. dried thyme
salt and pepper to taste

Pierce sausages and place in a large skillet. Add water; bring to a boil over medium heat.

Reduce heat and simmer for 10 minutes, turning occasionally. Transfer sausages to a plate. Heat oil in skillet over medium-high heat; sauté onion and garlic.

Stir in beans, tomatoes and thyme. Add half of bean mixture to a slow cooker; arrange sausages on top.

Spread remaining bean mixture over sausages. Cover and cook on high setting. Check after 2 hours; stir in additional water, if needed. Remove sausages; slice into thick chunks and return to slow cooker.

Sprinkle with salt and pepper.

White Bean and Sausage Stew
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