Saturday, October 8, 2011

White Bean and Sausage Stew

by Heather Jessup
6  3oz  Italian sausage links
1 Tbsp olive oil
1 large onion, sliced
2 clove garlic, chopped
2  15oz cans white beans (great northern or navy) rinsed and drained
1  28oz can chopped tomatoes, drained
1 Tbsp fresh or 1 tsp dried thyme
salt and pepper

Poke holes in sausages and place 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. Warm oil in skillet over medium high heat. Add onion and garlic, cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture in slow cooker. Arrange sausages on top, followed by remaining beans. Cover and cook on high  for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages, slice thickly. Season beans with salt and pepper. Return sausages to stew. Cover and cook until warmed through, about 20 minutes.

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