I love using my slow cooker. It’s such an easy way to make a delicious meal and let me tell you, this sausage and bean stew is one delicious meal. It’s hearty and flavorful, with just a little kick from the red pepper flakes. It’s perfect served with hunk of nice crusty bread to sop up all that delicious sauce.
On a side note, I found these heirloom carrots at my grocery store and I thought they were so cool. They were purple, yellow and orange, have you ever seen these before? I used them in this stew since that’s what I had on hand. You, of course, can use whatever you have on hand, but if you can find these, I thought they were kind of fun!
Slow Cooker Sausage and Bean Stew
- 1 lb dried great northern or cannellini beans
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 2 medium carrots, sliced
- 1 bell pepper (any color), chopped
- 3 large cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 2 bay leaves
- 4 cups chicken stock
- 2 cups water
- 1/2 cup white wine
- 2 (14 oz) packages turkey kielbasa, sliced
- 1/2 cup hot water
- 1/4 cup cornstarch
Mix first 14 ingredients in a slow cooker.
Cook on high for 5 hours.
After 5 hours, whisk together cornstarch and hot water. Add that mixture, along with the kielbasa to the slow cooker. Cook an additional 1-2 hours, until beans are soft and sauce is thickened.
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