Ingredients for Beans Sausage Crock Pot
- 1 lb sausage
- 1/2 cup water
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes (with their juice)
- 1/2 cup dry red wine
- salt and pepper, to taste
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How to Make Beans Sausage Crock Pot
- Brown 1 lb of sausage in an ungreased skillet over medium heat. Break it up as it cooks.
- If using fully cooked or smoked sausage (1 lb), slice it and set aside. Skip to step 6.
- If using fresh sausage (1 lb), add 1/2 cup of water to the skillet, cover, and cook for 8-10 minutes, or until cooked through.
- Uncover and cook for 2-3 minutes more to allow excess water to evaporate.
- Let the sausage cool slightly, then slice.
- Heat 1 tbsp olive oil in a clean skillet over medium heat.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced). Cook until softened, about 5 minutes.
- Transfer the vegetables and sausage to your slow cooker. Add 1 (15-ounce) can of great northern beans (drained and rinsed), 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (28-ounce) can crushed tomatoes (with their juice), and 1/2 cup dry red wine.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
- During the last 30 minutes of cooking, check the consistency. If desired, remove the lid and cook for a bit longer to thicken the sauce.
- Season generously with salt and pepper to taste. Serve hot with crusty bread or cornbread.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
25g
Fat
61g
Carbs
20g
