SAUSAGE, BEAN & SPINACH STEW
How many of you would like a slow-cooker stew that's not chili? Yeah, me too. I got the new Rachael Ray magazine in the other day and was looking through it. Found this recipe and fell in love with it. The only thing I did different was use great northern beans instead of large white beans. I'm gonna give a plug for Rachael Ray right now. Next to JAP, I love her website RachaelRayMag.com. There you can find tons of great recipes and even some for slow-cookers.
Provided by Tammy Raynes @Tammy_Raynes
Categories Bean Soups
Number Of Ingredients 12
Steps:
- In a large slow cooker, stir together the beans, chicken brother, onion, carrots, celery garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender, about 3.5 hours.
- Place the sausage meatballs on top of the beans, Cover; cook until the meatballs are no longer pink in the center, about 25 minutes.
- Discard the thyme sprigs and bay leaf. Stir in the spinach, then cover and let stand until the spinach wilts, 10 minutes.
- Stir in the lemon juice; season. Serve with crusty bread.
WHITE BEANS WITH SPINACH & SAUSAGE RECIPE - (3.7/5)
Provided by XrayKim
Number Of Ingredients 9
Steps:
- Cook the sausage in a cast iron skillet or non-stick pan on medium high. If using sausage links, sear them well on the sides then slice as desired. Add cooked sausage to the beans along with what's left in the pan. Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil, oregano, and beans mixture. Stir together before adding in tomatoes. Heat through until beans are tender. Add spinach and cook just until the leaves are wilted. Stir to combine and sprinkle cracked pepper on top.
WHITE BEAN AND SAUSAGE STEW
This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.
Provided by mightyro_cooking4u
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight, covered with water; drain.
- In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
- Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
- Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
- Add the mushrooms. Cook for 30 minutes longer.
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SLOW-COOKER WHITE BEAN, SPINACH & SAUSAGE STEW
From eatingwell.com
- Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain the beans. Place the beans in a 5- to 6-quart slow cooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Cover and cook on LOW until the beans are tender, about 7 hours.
- Lightly mash the bean mixture with a potato masher, breaking up the tomato and garlic. Add the sausage to the slow cooker; cover and cook on LOW until thoroughly heated, about 20 minutes. Add the spinach and parsley, stirring just until the spinach begins to wilt. Discard the rosemary sprigs. Ladle the stew into bowls; drizzle evenly with the oil before serving.
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