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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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This bean stew goes great with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. â Suzanne McKinley, Lyons, Georgia Ingredients:
1 pound (2 cups) dried great northern beans |
2 johnsonville® smoked sausage |
3 bacon strips, diced |
1-1/2 pounds boneless pork, cut into 1-inch cubes |
1 pound boneless lamb, cut into 1-inch cubes |
1-1/2 cups chopped onion |
3 garlic cloves, minced |
2 teaspoons salt |
1 teaspoon dried thyme |
4 whole cloves |
2 bay leaves |
2-1/2 cups chicken broth |
1 can (8 ounces) tomato sauce |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a large skillet over medium-high heat, brown sausage; remove with a slotted spoon to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker.
3. In bacon drippings, cook pork and lamb until browned on all sides. Remove pork and lamb with a slotted spoon to slow cooker. Stir in beans and remaining ingredients.
4. Cover and cook on high for 2 hours. Reduce heat to low and cook 3-4 hours longer. Discard cloves and bay leaves. Remove sausage and slice into 1/4-in. pieces; return to slow cooker and stir gently. Yield: 8-10 servings.
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