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.


Shared at these great blogs:

The Country Cook

Moore or Less Cooking Blog


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