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White-Bean and Sausage Stew




Source of Recipe


All You






List of Ingredients



• 6 (3 oz) Italian sausages
  
• 1 T olive oil
  
• 1 large onion, sliced
  
• 1 clove garlic, chopped
  
• 2 (15 oz) cans white beans (Great Northern or navy), rinsed and drained
  
• 1 (28 oz) can chopped tomatoes, drained
  
• 1 T chopped fresh or 1 tsp dried thyme
  
• salt and pepper
  






Instructions



1. Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
   
2. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
   
3. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)
   






Final Comments


Serves: 4