Sausage with Beans and Escarole |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Ingredients:
12 ounces chicken sausage with mediterranean seasonings, cut into 1/4-inch rounds |
1 15-oz. can cannellini beans, drained and rinsed |
1 15-oz. can garbanzo beans, drained and rinsed |
1 28-oz. can whole tomatoes, drained and chopped |
1 1/2 cups canned low-sodium chicken broth |
1 bay leaf |
1 teaspoon dried thyme |
1/4 teaspoon crushed red pepper |
1 small head escarole, chopped |
1/4 cup coarsely grated parmesan |
2 tablespoons chopped fresh parsley |
salt and pepper |
Directions:
1. Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
2. Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.
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