Sausage & Bean Stew

A rustic stew for two made in a 2-quart slow cooker


drizzle of olive oil for sauteeing 2 Aidells Cajun-style sausages, sliced thin ½  cup  yellow onion, diced 1 (14.5-ounce) canned diced tomatoes, drained 3 garlic cloves, chopped coarsely 1 cup chicken broth, low sodium ½ teaspoon red pepper flakes 1 (15.5-ounce) can Great Northern beans, drained and rinsed 1 teaspoon dried thyme

Large Radish
Large Radish

In a small skillet saute the sausages, onion, and garlic just until fragrant, about 2 minutes. Add the sausage mixture to the bottom of a 2-quart slow cooker.

Add the beans, tomatoes, chicken broth, and optional red pepper flakes. and stir to combine the ingredients.

Stir to combine the ingredients. Cover and cook on high for 2 hours.

Add the dried thyme, recover and continue cooking on high setting for another 30 minutes.

Enjoy this rustic sausage and bean stew with warm tortillas or cornbread. Also great served over rice.

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