The White Bean and Sausage Stew Recipe Add a basket of warm, buttered biscuits for a satisfying soup supper.
Serves 4
Ingredients:
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
Method:
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.
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| White Bean and Sausage Stew |