Sausage, Bean & Spinach Stew

Tammy Raynes

By
@Tammy_Raynes

How many of you would like a slow-cooker stew that's not chili? Yeah, me too.

I got the new Rachael Ray magazine in the other day and was looking through it. Found this recipe and fell in love with it.

The only thing I did different was use great northern beans instead of large white beans.

I'm gonna give a plug for Rachael Ray right now. Next to JAP, I love her website RachaelRayMag.com. There you can find tons of great recipes and even some for slow-cookers.


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Rating:

Serves:

8 to 10

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
dried beans, such as great northern or large white beans, rinsed and picked through
8 c
chicken broth
1
onion, peeled and finely chopped
2
carrots, peeled and finely chopped
2
ribs celery, finely chopped
6 clove
garlic, finely chopped
8
sprigs fresh thyme
1
bay leaf
1 lb
sweet or spicy italian sausage, casings removed, shaped into 1/2" meatballs
1
bunch spinach, trimmed
juice of 1/2 lemon
crusty bread, for serving

Directions Step-By-Step

1
In a large slow cooker, stir together the beans, chicken brother, onion, carrots, celery garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender, about 3.5 hours.
2
Place the sausage meatballs on top of the beans, Cover; cook until the meatballs are no longer pink in the center, about 25 minutes.
3
Discard the thyme sprigs and bay leaf. Stir in the spinach, then cover and let stand until the spinach wilts, 10 minutes.
4
Stir in the lemon juice; season. Serve with crusty bread.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy