Cooking this meal was a slow form of torture. Once the ingredients were in the crock pot, the smell wafting through my apartment made me wish I could speed up the clock and eat dinner already. I admit, I wasn’t expecting much more out of this than a quick and tasty meal, and this stew delivered and then some. When Lane and I finally sat down to have dinner, it was the most silent meal I’ve ever had- we were too busy spooning this into our mouths to make conversation.
Not only is this stew completely delicious, it’s healthy and doesn’t take long to prepare. A few minutes cooking up the sausage and prepping the vegetables and then four hours in the crock pot. If you wanted to make this for a weeknight and won’t be home after four hours, you could cook it up for eight hours on the low setting instead of four hours on high. Consider yourself warned though, you’ll be drooling all day if you’re in the house while this is in the crock pot.
Crock Pot Turkey Sausage and White Bean Stew
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 15.5 oz. cans cannellini beans, rinsed until no more foam appears
- 28 oz. can crushed tomatoes
- 2 cloves garlic, minced
- 5 links hot Italian turkey sausage (you can use regular hot Italian sausage as well)
- 1 tsp. ground fennel
- 1 tsp. oregano
- 14.5 oz can fat-free chicken broth
Heat a skillet over medium-high heat (either a non-stick skillet or one that has been sprayed with non-stick cooking spray).
Remove the sausage from its casings and place into the skillet.
Stir and cook until the sausage is cooked through, using a wooden spoon or a potato masher to crumble the sausage.
Put the cooked sausage (drain if desired, you don’t need to) and all other ingredients into a crock pot and cover with the lid.
Cook on high for four hours or on low for eight hours.
Stir to combine all ingredients, and serve hot.
Makes 6 servings.
Source: Adapted from Kalyn’s Kitchen