Slow-Cooker White Bean and Kielbasa Stew |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Ingredients:
1 pound(s) dried white beans (such as great northern or navy) |
14 ounce(s) kielbasa, halved lengthwise and sliced 1/2 inch thick |
4 cup(s) low-sodium chicken broth |
1 14 1/2-ounce can(s) diced tomatoes |
1 large onion, chopped |
6 clove(s) garlic, chopped |
1 teaspoon(s) dried rosemary |
5 ounce(s) baby spinach (6 cups) |
country bread, for serving |
Directions:
1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3. Just before serving, stir in the spinach. Serve with the bread.
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