Slow-Cooker White Bean and Kielbasa Stew

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Photo by Sang An
Slow-Cooker White Bean and Kielbasa Stew 3.1 449 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 426 calories
    • 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

In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.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).Just before serving, stir in the spinach. Serve with the bread. 

Ingredients

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

 

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