Here's a hearty stew to feed a hungry crowd - it features a colorful array of beans simmering with sausage and chicken broth, that slow cooks for hours, leaving you free to enjoy the day.
Ingredients
- 3/4 pound sweet Italian pork sausage, casing removed
- 10 cups Swanson® Chicken Broth or Chicken Stock
- 1/4 teaspoon ground black pepper
- 2 medium carrot, peeled and chopped (about 2/3 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 4 ounces dried pinto beans(about 3/4 cup)
- 4 ounces dried navy beans(about 3/4 cup)
- 4 ounces dried kidney beans (about 3/4 cup)
- 6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
- 1 tablespoon grated Parmesan cheese
Instructions
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Tips
- Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
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Step 1
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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Step 2
Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
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Step 3
Cover and cook on LOW for 7 to 8 hours.
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Step 4
Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
