Description
This Slow Cooker Sausage and Bean Stew delivers a rich, smoky broth with tender sausage and creamy beans, perfect for a hearty weeknight dinner or a cozy weekend meal.
Ingredients
Scale
- 1 pound smoked sausage (such as kielbasa, sliced into ½-inch rounds)
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup diced green bell peppers
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the vegetables and sausage by dicing the onion and peppers, then slicing the sausage into rounds.
- Add the sausage, vegetables, garlic, thyme, paprika, and bay leaf to the slow cooker without stirring initially.
- Incorporate the rinsed kidney beans, diced tomatoes with juice, and broth, then stir to combine.
- Cook on Low for 6 to 7 hours until the vegetables are tender and the sausage is heated through.
- Remove the bay leaf, adjust seasoning with salt and pepper, and let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 20
- Cholesterol: 50
Keywords: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth if needed.