Spanish-Style Slow-Cooker White Bean and Sausage Stew

I have a confession: I used to be kind of snooty about slow-cookers. My dad never used one, I don’t think we even had one in the house when I was a kid. I just always thought overcooked, mushy, drab-colored things came out of slow-cookers.

Phew. I’m so glad I got that off my chest.

I’m happy to report that my opinion has changed over the past few years. Becoming a busy mom/student has made me appreciate the comfort and reliability of slow-cookers — especially during the fall and winter months. It’s so nice to come home to something warm after a long, cold day.

This recipe is so easy, so comforting, and so delicious. It’s a jazzed up version of a recipe I saw in Real Simple a few years ago. The original recipe was pretty bland, so I put my little thumbprint on it and made it mine by adding some exotic, floral, distinctly Spanish saffron (think paella) and a few other things. My kids love this, and it must be served with some toasty bread rubbed with garlic.

Ps: the leftovers are fantastic.

Here’s how I made it:

IMG_7500

Spanish-Style Slow-Cooker White Bean and Sausage Stew

Serves 6-8

Cook time: 8 hours on low

Ingredients:

  • 1 pound dried white beans (such as great northern or navy)
  • 14 ounces andouille sausage or spanish-style chorizo (NOT Mexican chorizo!), halved lengthwise and sliced 1/2 inch thick
  • 4 cups low-sodium chicken broth (one big carton)
  • 1/2 cup dry white wine
  • 1 cup water
  • 1 14.5-ounce can diced tomatoes — fire-roasted if you can find them
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 bay leaf
  • a pinch of saffron–about 1/4 teaspoon
  • 1 teaspoon fresh rosemary, chopped
  • 4 cups fresh spinach (a couple big handfuls)
  • chopped fresh parsley for serving (optional)
  • bread, for serving

IMG_7505

To Prepare:

In a 4 to 6-quart slow cooker, combine the beans, sausage, broth, tomatoes (and their juices), onion, garlic, bay leaf, rosemary, saffron, wine and water.

IMG_7501

Cover and cook on low for 8 hours, or until beans are tender.

Just before serving, stir in the spinach and chopped fresh parsley.

Serve with bread, and enjoy!

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Spanish-Style Slow-Cooker White Bean and Sausage Stew

  • Servings: 6-8
  • Time: 8 hours
  • Difficulty: easy
  • Print

Spanish-Style Slow-Cooker White Bean and Sausage Stew

Serves 6-8

Cook time: 8 hours on low

Ingredients:

  • 1 pound dried white beans (such as great northern or navy)
  • 14 ounces andouille sausage or spanish-style chorizo (NOT Mexican chorizo!), halved lengthwise and sliced 1/2 inch thick
  • 4 cups low-sodium chicken broth (one big carton)
  • 1/2 cup dry white wine
  • 1 cup water
  • 1 14.5-ounce can diced tomatoes — fire-roasted if you can find them
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 bay leaf
  • a pinch of saffron–about 1/4 teaspoon
  • 1 teaspoon fresh rosemary, chopped
  • 4 cups fresh spinach (a couple big handfuls)
  • chopped fresh parsley for serving (optional)
  • bread, for serving

To Prepare:

In a 4 to 6-quart slow cooker, combine the beans, sausage, broth, tomatoes (and their juices), onion, garlic, bay leaf, rosemary, saffron, wine and water.

Cover and cook on low for 8 hours, or until beans are tender.

Just before serving, stir in the spinach and chopped fresh parsley.

Serve with bread, and enjoy!

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2 thoughts on “Spanish-Style Slow-Cooker White Bean and Sausage Stew

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