White-Bean and Sausage Stew

This is a quick recipe that is hearty and filling. I substituted black beans and garbanzo beans because I didn't have any white beans, and I used only half of the meat. I also added some corn and left the tomatoes undrained. Yum! Recipe courtesy of All You Magazine October 2011.

• Ready In: 4 hrs 35 mins
• Serves: 4

Ingredients

• 18  ounces  Italian sausages
• 1  tablespoon olive oil
• 1  large onion, sliced
• 1  garlic clove, chopped
• 30  ounces white beans (Great Northern or Navy, rinsed and drained)
• 28  ounces tomatoes (drained)
• 1  tablespoon fresh thyme or 1  teaspoon dried thyme
•  salt
•  pepper

Directions

1. Poke holes in sausages and place in a large nonstick skillet.
2. Add 1/4 cup water and bring to a boil.
3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
4. Transfer to a plate.
5. Warm oil in skillet over medium-high heat.
6. Add onion and garlic and cook, stirring often (about 3 minutes).
7. Add beans, tomatoes, and thyme.
8. Put half of bean mixture in slow cooker.
9. Arrange sausages on top followed by remaining beans.
10. Cover and cook on high for 4 hours.
11. Check after 2 hours and add water if mixture looks dry.
12. Remove sausages and slice thickly.
13. Season beans with salt and pepper.
14. Return sausages to stew.
15. Cover and cook until warmed through, about 20 minutes.