White Bean and Sausage Stew

There is just something so perfect about a hot, spicy stew when the weather gets cold. We haven't seen any snow in the Boston area yet (despite the fact that the rest of the East coast is getting slammed...ugh! We want a white Christmas too!), but winter is definitely in the air here. I was looking for a simple stew recipe with lots of flavor and spice, and I definitely found it in this recipe! I substituted andouille sausage for Italian, as I wanted more of a kick. Also, I didn't feel like facing rush hour traffic to go to the Italian market to pick up sausages. It was very easy to prepare, and my slow cooker did most of the work.
Source: All You, October 2006

  • 6  (3 oz.) Italian sausages
  • 1  tablespoon  olive oil
  • 1  large onion, sliced
  • 1  clove garlic, chopped
  • 2  (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • 1  (28 oz.) can chopped tomatoes, drained
  • 1  tablespoon  chopped fresh or 1 tsp. dried thyme
  • S alt and pepper

1. Poke holes in sausages and put in a large nonstick skillet.
2. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate.

3. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes.
4. Add beans, tomatoes and thyme.
5. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)


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