Slow Cooker Hearty Mixed Bean Stew with Sausage
Here's a hearty stew to feed a hungry crowd - it features a colorful array of beans simmering with sausage and chicken broth, that slow cooks for hours, leaving you free to enjoy the day.
Ingredients
0.75 pound sweet Italian pork sausage, casing removed
10 cups Swanson® Chicken Broth
0.25 teaspoon ground black pepper
2 medium carrot, peeled and chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 ounces dried pinto beans(about 3/4 cup)
4 ounces dried navy beans(about 3/4 cup)
4 ounces dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
10 cups Swanson® Chicken Broth
0.25 teaspoon ground black pepper
2 medium carrot, peeled and chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 ounces dried pinto beans(about 3/4 cup)
4 ounces dried navy beans(about 3/4 cup)
4 ounces dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
Slow Cooker Hearty Mixed Bean Stew with Sausage
Here's a hearty stew to feed a hungry crowd - it features a colorful array of beans simmering with sausage and chicken broth, that slow cooks for hours, leaving you free to enjoy the da...
Directions
Print
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
Ingredients
0.75 pound sweet Italian pork sausage, casing removed
10 cups Swanson® Chicken Broth
0.25 teaspoon ground black pepper
2 medium carrot, peeled and chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 ounces dried pinto beans(about 3/4 cup)
4 ounces dried navy beans(about 3/4 cup)
4 ounces dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
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