Slow-Cooker White Bean & Kielbasa Stew (from RealSimple.com)
Does it get any easier than this? The fact that you don't have to soak the beans first is AWESOME! This was hearty enough for winter, but also light enough for spring (thanks spinach!). Also easy to freeze (don't put the spinach in until serving).
Ingredients
- 1 pound dried white beans (such as great Northern or navy)
- 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 teaspoon dried rosemary
- 5 ounces baby spinach (6 cups)
- country bread, for serving
Directions
- In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
- Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Just before serving, stir in the spinach. Serve with the bread.
Does it get any easier than this? The fact that you don't have to soak the beans first is AWESOME! This was hearty enough for winter, but also light enough for spring (thanks spinach!). Also easy to freeze (don't put the spinach in until serving).
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