Best Slow Cooker Hearty Mixed Bean Stew With Sausage Recipes

SLOW COOKER SAUSAGE, BEAN AND PASTA STEW

Slow Cooker Sausage, Bean and Pasta Stew image

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Categories main-dish

Time 8h30m

Yield 6 to 8 servings (or 4 with leftovers)

Number Of Ingredients 14

Ingredients

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

HERBED WHITE BEAN AND SAUSAGE STEW

Herbed White Bean and Sausage Stew image

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

Provided by Melissa Clark

Categories dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Steps:

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams

SAUSAGE BEAN STEW

Sausage Bean Stew image

Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

4 cups chicken broth
3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained
3 medium carrots, diced
3 celery ribs, diced
1 pound smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1/2 cup medium pearl barley
1/2 cup dried lentils
1 teaspoon hot pepper sauce
1 cup chopped fresh spinach

Steps:

In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.

Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1228mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 18g protein.