Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 233.4
- Total Fat: 4.8 g
- Cholesterol: 30.6 mg
- Sodium: 417.3 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 10.9 g
- Protein: 16.8 g
View full nutritional breakdown of Sausage and Bean Stew for the Slow Cooker calories by ingredient
Sausage and Bean Stew for the Slow Cooker
Submitted by: MISTONTHEMOORIntroduction
from1001 Best Slow-Cooker Recipies pg326I used dry beans instead of canned. I boiled and soaked them the night before, then added everything to the slow cooker and cooked it overnight. from1001 Best Slow-Cooker Recipies pg326
I used dry beans instead of canned. I boiled and soaked them the night before, then added everything to the slow cooker and cooked it overnight.
Number of Servings: 8
Ingredients
-
1 lb reduced fat smoked sausage, sliced (3/4 inch)
2 cans (15.5 oz ea) light red kidney beans - rinsed, drained
1 can (15.5 oz) Great Northern beans - rinsed, drained
2 cans (14.5 oz ea) diced tomatoes, undrained
.5 cup water
1.5 cups chopped onion
2 cloves garlic,minced
.5 tsp each: dried thyme and savory leaves
1 bay leaf
salt and pepper, to taste
Directions
Combine all ingredients, except salt and pepper, in 6 quart slow cooker; cover and cook on high 4 to 5 hours. Discard bay leaf; season to taste with salt and pepper.
from1001 Best Slow-Cooker Recipies by Sue Spitler pg326
I used dry beans instead of canned. (1 cup red beans + 1 cup Great Northern beans). I boiled and soaked them the night before, then added everything to the slow cooker and cooked it overnight. I reduced the amount of onion to 1/4 of a medium yellow onion. Added about 1 tsp of cumin, 1/2 tsp nutmeg, a few grinds from the pepper mill and about 1 tsp Mrs Dash Chicken seaoning. I didn't have the thyme or savory and I chose to leave out the bay leaf.
The taste and aroma remind me of BBQ baked beans. I think next time I will add a little maple syrup to this and brown sugar or honey.
Makes about 64 ounces or 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISTONTHEMOOR.
from1001 Best Slow-Cooker Recipies by Sue Spitler pg326
I used dry beans instead of canned. (1 cup red beans + 1 cup Great Northern beans). I boiled and soaked them the night before, then added everything to the slow cooker and cooked it overnight. I reduced the amount of onion to 1/4 of a medium yellow onion. Added about 1 tsp of cumin, 1/2 tsp nutmeg, a few grinds from the pepper mill and about 1 tsp Mrs Dash Chicken seaoning. I didn't have the thyme or savory and I chose to leave out the bay leaf.
The taste and aroma remind me of BBQ baked beans. I think next time I will add a little maple syrup to this and brown sugar or honey.
Makes about 64 ounces or 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISTONTHEMOOR.
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