We are finally at a three-day weekend. I have been looking forward to this weekend for five weeks now! That’s how long I have been back at work after a long vacation.
Who doesn’t love the slow cooker or crock pot? In Spanish my mom and I call it the “olla huevona” or lazy pot. I guess we call it that because it makes cooking easier on us and just sits all day or night cooking delicious meals! Crock pot cooking is great! It took a while for my husband to come around to eating meals from the crock pot but then again he didn’t have a choice!
This Italian Sausage and White Beans was so tasty.
Slow Cooker Italian Sausage and White Beans
- 1 pkg. (5 links) Turkey Italian Sausage
- 1 lb. dried white beans, soaked overnight or at least 8 hours
- 2 stalks celery, cut into pieces
- 3-4 large cloves garlic
- 3 sage leaves plus 10 more for Crockpot
- 1/2 tsp. ground fennel (optional, but good)
- 1 can (14.5 oz.) diced tomatoes
- 1/2 cup water (rinse out tomato can and deglaze frying pan)
While beans are cooking, brown the sausage well in a frying pan (or you can roast them in the oven if you prefer.) Let cool enough to handle and cut each sausage into diagonal pieces. (Browning the sausage adds a lot of flavor, so I usually brown the cut ends as well after they’re firm enough to cut.)
Drain beans, keeping garlic and discarding celery and sage. Chop garlic pieces. Add beans, chopped garlic, diagonally cut sausage pieces, 10 sage leaves, canned tomatoes with juice and ground fennel (if using) to Crockpot. Rinse out tomato can with 1/2 cup water, then deglaze frying pan with that water, scraping off browned drippings, and pour into crockpot. Cook on high 2-3 hours, or until flavors are well blended. Serve hot.