Tuesday's Cupboard—Slow Cooker White Bean & Sausage Stew

More healthy food for dancing!

Heaven in a crock pot

I've been making a lot of crock pot recipes lately for our busy dance lesson nights when I don't have time to cook.  I doubled this recipe and served it over hot brown Basmati rice.  Yum!!

Adapted from the original Weight Watchers recipe, Slow Good Super Slow-Cooker Cookbook, ©2005

Makes 6 servings (double it for 12 servings)  

Italian White Bean & Sausage Stew

Single Recipe Ingredients — I double this

•  1 large sweet onion, chopped
•  2 (15 oz.) cans of cannellini beans (white kidney or any white bean), rinsed & drained
•  1 large fresh fennel bulb, rinsed & chopped, including fronds
•  3 garlic cloves, chopped (or 3 tsp. jarred chopped garlic in water)
•  1 large green bell pepper, seeded & chopped
•  1.25 lbs. uncooked mild Italian turkey sausage (1 package), casings removed
•  1 (14 oz.) can Italian-style diced tomatoes
•  1/2 cup dry red wine or chicken broth
•  1/4 cup of fresh crisp basil, chopped
•  Grated Parmesan cheese for sprinkling on top

Make It!

1.  Sauté the sausage, onion & garlic in a large nonstick skillet until meat is no longer pink & starting to brown

2.  Transfer sausage mixture to the crock pot.  Add the rinsed beans, chopped fennel, bell pepper, tomatoes & basil; stir to combine.

3.  Pour the wine over the top & stir to combine.  Season with 1 tablespoon of freshly ground black pepper & kosher salt to taste.  Cover & cook on high 4 to 5 hours or on low 6 to 7 hours.

4.  Serve over hot long-grain Basmati rice lightly seasoned with 2 to 3 T. of real butter (for 2-1/2 cups of rice), kosher salt & freshly ground black pepper.

Single recipe ingredients

Fresh fennel & green bell pepper

Bon Appétit!

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