Hearty Mixed Bean Stew with Sausage |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Sun-dried tomatoes are the special ingredient that gives this three-bean stew with sausage a sunny Mediterranean flavor. Ingredients:
3/4 pound sweet italian pork sausage, casing removed |
10 cups swanson® chicken broth (regular, natural goodness™ or certified organic) |
1/4 teaspoon ground black pepper |
2 medium carrots, chopped |
1 stalk celery, chopped |
4 ounces dried pinto beans |
4 ounces dried navy beans |
4 ounces dry kidney bean |
6 sun-dried tomatoes in oil, drained and thinly sliced |
grated parmesan cheese |
Directions:
1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat. Pour off fat.
2. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours.* Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
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