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Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach
  • Category

    Breakfast

  • Cusine

    American

Ingredients

1 lb. dried small white beans

1 onion, chopped into fairly small pieces

1 T finely minced garlic

1 tsp. dried rosemary, crushed

1/2 tsp. dried thyme, crushed

6 cups homemade chicken stock or canned chicken broth

1 can petite dice tomatoes

14 oz. Kielbasa sausage, cut into half-moon slices

4 packed cups fresh spinach, coarsely chopped

freshly grated Parmesan cheese for serving

Directions

Pick over the beans, removing any broken ones, and add beans to the slow cooker. Chop onion, mince the garlic, and crush the spices with a mortar and pestle and add to the slow cooker. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low. Cut the sausage in half lengthwise, and then slice it into half-moon slices. If you’re going to be cooking this while you’re not home, add the sausage now and cook on low for 8-10 hours, or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time. When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.