Tuesday, October 18, 2011

White Bean & Kielbasa Stew


White Bean & Kielbasa Stew | Real Simple
Crusty Rolls

White Bean & Kielbasa Stew
Serves 6
Hands-on Time: 15m
Total Time: 8hr 00m

1 pound dried white beans (such as great Northern or navy)
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
4 cups low-sodium 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 (6 cups)
country bread, for serving

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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