Slow Cooker Italian Sausage and White Beans



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)


In large soup pot, put soaked beans, celery, garlic, and three sage leaves. Add enough water to cover beans by a few inches and cook at low simmer until beans are starting to soften, about one hour and 15 minutes.  (Remember they will cook a little more in the slow cooker, so they shouldn’t be “falling apart” tender at this point.

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.

I cannot tell you how tasty this was. And healthy. And inexpensive. This is a great addition to any slow cooker recipes you might already have.
I have my last summer read to share with you.
This was a good book. It was nice reading a book in which the main characters (the entire book really) had such an ethnic background. It is the story of a young girl who is engaged to be married but then starts a search for her biological father which brings her to the United States and to a world completely different from her own.
I need to push myself to continue reading throughout the year!
On another note I have tried out some new lip creams and lipsticks that I absolutely love!
I have used these for about two weeks now. The lipstick is moisturizing and not drying at all. The lip cream is even better than the lipstick. It stays on for a super long time and is not drying either. I need to stop buying makeup!
Have a great day!
Recipe source kaylnskitchen



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s