This White Bean Sausage Stew has quickly become one of my favourite slow cooker meals. First, it requires very little prep time and second it delivers with a rich, hearty meal. For a recipe with so few ingredients this is definitely a plus. I can’t remember how many times I‘ve said this in this space BUT please try and use San Marzano tomatoes. It really does make all the difference.
White Bean Sausage Stew
1 1/2 lb Mild Italian Sausage Links
1 tbsp olive oil
1 large onion, chopped
1 clove garlic
1 28 oz can white navy beans for 1 1/2 cans of the 19 oz size
1 28 oz can of whole San Marzano tomatoes
1 tsp dried thyme
Salt and Pepper to taste
Poke holes in sausage and place in a nonstick skillet. Add 1/4 cup water and bring to a boil. Lower heat and cook until lightly browned and water has evaporated. Set sausages aside. Heat olive oil over medium high heat. Add onion and garlic and cook, stirring often until onions are translucent. Do not brown. Add beans, tomatoes and thyme. Break up tomatoes with back of wooden spoon.
Spoon half of mixture in slow cooker. Layer with sausages and then another layer of bean mixture. Cover and cook on high for 4 hours. Check mid-way through and if it looks dry add a little water or tomato juice.
Remove sausages and slice crosswise into 1 inch pieces. Return to stew and stir. Season with salt and pepper to taste. Serve.
Pleasantville Note: This is one of those fun American/Canadian things. IF you’re in the States then 2 15 oz cans of navy beans works perfectly. If you’re in Canada, try to find a 28 oz size of beans OR you’ll have to use 1 1/2 cans of the 19oz size. Otherwise it’s just a wee too much beans. See, sizing fun?
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