Tuesday, February 8, 2011

Recipe: Sausage and Bean Stew

This recipe has gone through years of tweaking. It was inspired by a recipe in my Better Homes and Gardens Cookbook,  but I no longer have that cookbook and just make this from memory. This is a crock pot (slow cooker) recipe. If you want to do it on the stove (hob), increase liquid by about a cup and simmer for 1 to 2 hours.
Sausage and Bean Stew
Makes 6 - 8 servings
  • 2 cups dry beans - a soft, light bean (Great Northern is my favorite, but I've also enjoyed Navy, Cannellini and Black-Eyed) OR substitute 2 cans of beans
  • 4 cups beef broth
  • 1 pound Italian (or other flavorful / spicy) sausage links, cut into 1/2-inch thick slices
  • 3 c. chopped white or cabbage, chopped into 1 inch squares.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 t. dried oregano
  • 1 t. dried basil
  • 2 bay leaves
  1. Rinse beans. Soak overnight. Simmer for 10 to 30 minutes minutes. Drain. (Follow to package directions)
  2. Place beans in crock pot. Add broth, herbs and tomatoes. Stir.
  3. Add remaining ingredients, vegetables first ending with raw sausage on top. Cook 6 to 8 hours on HIGH. Remove bay leaves. Serve hot.

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