Slow-Cooker White Beans and Kielbasa |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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Melt-in-your-mouth-tender sausage and rave reviews at my large family gathering mean we'll be serving this again. I served it for a noon meal, so I soaked the beans overnight before assembling early-morning, just to make sure they had enough time to soften. I plan to try it with chopped collard greens instead of spinach next time, added about 20 minutes before the end of cook time. The spinach was fine, but I'd like to try a meatier-textured green. I also plan to add a bit of acidity with a tablespoon of vinegar stirred in before service. Ingredients:
1 lb dried white bean (such as great northern or navy) |
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick |
6 cups low sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1 large onion, chopped |
6 garlic cloves, chopped |
1 teaspoon dried rosemary |
5 ounces baby spinach (6 cups) |
country bread, for serving |
vinegar, parsley, parmesan cheese curls |
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.
4. Serve with the bread.
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