White Bean and Sausage Stew
![[Image: beans-sausage-ay-1875451-x.jpg]](http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/image/recipes/ay/06/beans-sausage-ay-1875451-x.jpg)
Ingredients:
6 (3 oz.) Italian sausages
1 tbsp olive oil
1 large onion, sliced
1 clove garlic, chopped
2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
1 (28 oz.) can chopped tomatoes, drained
1 tbsp chopped fresh or 1 tsp. dried thyme
Salt and pepper
Directions:
Ingredients:
6 (3 oz.) Italian sausages
1 tbsp olive oil
1 large onion, sliced
1 clove garlic, chopped
2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
1 (28 oz.) can chopped tomatoes, drained
1 tbsp chopped fresh or 1 tsp. dried thyme
Salt and pepper
Directions:
- Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
- Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
- Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)
![[Image: hFalP38.jpg]](http://i.imgur.com/hFalP38.jpg)
