Slow cooker white beans and sausage

• Gluten free

• Meat

  • 1 1/2 lb Turkey sausage, smoked

• Produce

  • 3 cloves Garlic
  • 1 Green bell pepper, small
  • 1 Onion, small
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh
  • 1 lb White beans, dry

• Canned Goods

  • 32 oz Chicken broth, low-sodium

• Baking & Spices

  • 1/4 tsp Black pepper

• Liquids

  • 1 1/2 cups Water

Found on familyfoodonthetable.com

Description

Ingredients

• 1 1/2 lbs. smoked turkey sausage (or substitute smoked pork sausage), sliced in 1-inch pieces
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3 cloves garlic, minced
• 1 lb. dry white beans (I used Great Northern), rinsed and picked over
• 32 oz. low-sodium chicken broth (4 cups)
• 1 1/2 cups water
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon black pepper

Directions

• Heat a large skillet over medium-high heat and add sliced sausage. (I don’t use olive oil, but you could.) Cook until browned on both sides, about 5 minutes, stirring occasionally.Remove sausage and add to slow cooker.Return skillet to stove on medium heat. Add two teaspoons olive oil.Add onion, pepper and garlic and saute for 3-4 minutes.Transfer onions and garlic to slow cooker.Add remaining ingredients to slow cooker and stir to combine.Cook on high for 7-8 hours, until beans are tender and creamy and starting to break down.Season to taste with salt and pepper and serve hot.
• Heat a large skillet over medium-high heat and add sliced sausage. (I don’t use olive oil, but you could.) Cook until browned on both sides, about 5 minutes, stirring occasionally.
• Remove sausage and add to slow cooker.
• Return skillet to stove on medium heat. Add two teaspoons olive oil.
• Add onion, pepper and garlic and saute for 3-4 minutes.
• Transfer onions and garlic to slow cooker.
• Add remaining ingredients to slow cooker and stir to combine.
• Cook on high for 7-8 hours, until beans are tender and creamy and starting to break down.
• Season to taste with salt and pepper and serve hot.

Nutrition