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Slow-Cooker White Bean and Kielbasa Stew

Slow-Cooker White Bean and Kielbasa Stew
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Serves 6| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

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

Quick Tip

This is a great dish to freeze and keep on hand for last-minute lunches and dinners. Omit the spinach and portion the stew into containers (1½ cups per serving); freeze for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.