There are two members of the Crock Pot Thursday crew that haven’t missed a week. Those two are the only ones who made this Slow-Cooker White Bean and Kielbasa Stew from Real Simple, and they both scored it high. The rest of us were traveling and weren’t able to crock pot, but based on the reviews we plan on knocking it out soon. One household used dried beans and the other used canned beans. All of the men said it could use more kielbasa, but one of those also declares, “There should always be three pieces of meat in every bite.” This is a good January recipe because it’s inexpensive, and if you are like us any disposable income will be going towards paying down Christmas debt.
- 1 pound dried white beans
- 14 oz kielbasa, halved lengthwise and sliced 1/2 inch thick
- 4 cups 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 (about 6 cups)
- Combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water into Crock Pot.
- Cover and cook until the beans are tender on low for 7 to 8 hours or on high for 5 to 6 hours.
- Just before serving, stir in the spinach. Serve with crusty bread.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this.