Slow-Cooker White Bean and Kielbasa Stew

Slow-Cooker White Bean and Kielbasa Stew
Sang An
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preparation
15
minutes
cooking
480
minutes
Serves 6

Ingredients

1
pound
dried white beans (such as great northern or navy)
14
ounces
kielbasa, halved lengthwise and sliced 1/2 inch thick
4
cups
low-sodium chicken broth
1
14.5-ounce can diced tomatoes
1
large onion, chopped
6
cloves garlic, chopped
1
teaspoon
dried rosemary
5
ounces
baby spinach (6 cups)
country bread, for serving

Directions

  1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Just before serving, stir in the spinach. Serve with the bread.

 

Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 426
  • Fat 13 g
  • Sat Fat 5 g
  • Cholesterol 50 mg
  • Sodium 1,091 mg
  • Protein 29 g
  • Carbohydrate 51 g
  • Sugar 3 g
  • Fiber 15 g
  • Iron 6 mg
  • Calcium 158 mg
What does this mean? See Nutrition 101.

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