Quick Sausage White Bean And Spinach Stew Recipes

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SAUSAGE, BEAN & SPINACH STEW



Sausage, Bean & Spinach Stew image

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

1 pound(s) dried beans, such as great northern or large white beans, rinsed and picked through
8 cup(s) chicken broth
1 - onion, peeled and finely chopped
2 - carrots, peeled and finely chopped
2 - ribs celery, finely chopped
6 clove(s) garlic, finely chopped
8 - sprigs fresh thyme
1 - bay leaf
1 pound(s) sweet or spicy italian sausage, casings removed, shaped into 1/2" meatballs
1 - bunch spinach, trimmed
- juice of 1/2 lemon
- crusty bread, for serving

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)



White Beans with Spinach & Sausage Recipe - (3.7/5) image

Provided by XrayKim

Number Of Ingredients 9

3/4 pound kielbasa
2 cups chicken or vegetable broth
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cups cannellini beans, rinsed and drained
2 medium tomatoes, small diced
6 cups baby spinach leaves
Freshly ground black pepper to taste

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



White Bean and Sausage Stew image

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

1 cup dried white bean
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon ground cayenne pepper
1/2 teaspoon fresh ground pepper
1/2 lb smoked ham, diced
1/2 cup sliced smoked sausage
1 1/2 tablespoons minced garlic
2 (14 1/2 ounce) cans chicken broth
3 cups sliced mushrooms (use white and or or a combination of wild mushrooms)

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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