Slow Cooker Sausage and White Beans

Slow Cooker Sausage and White Beans. A chunky slow-cooker white-bean and fully cooked chicken-sausage meal with tomato, rosemary and kale. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A bean-forward slow-cooker bowl

Fully cooked chicken sausage and canned cannellini beans warm with tomato and rosemary, then kale joins near the end. Less broth makes this a chunky bowl rather than a thin soup.

Chefly already has sausage lentil soup with carrots, celery and Parmesan rind, including a slow-cooker FAQ. This white-bean and kale version may justify a different intent, but final cannibalization review is still needed.

Start with cooked ingredients

The sausage must be a fully cooked packaged product, not raw links. The beans are already cooked and canned, drained and rinsed; do not put dry white beans into this short acidic slow-cooker method.

Chicken broth and chicken sausage make this a meat dish. Ingredient brands affect salt, so the half-teaspoon salt is a starting amount.

Ingredients for 6 bowls

Step-by-step method

1. Check that 14 oz chicken sausage is labelled fully cooked, then slice it into coins. Add to a 5- to 6-quart slow cooker with two drained and rinsed 15-oz cans cannellini beans, one diced onion, three minced garlic cloves, one 14.5-oz can diced tomatoes with juices, 1 1/2 cups chicken broth, 1 tsp dried rosemary, 1/2 tsp salt and 1/4 tsp pepper.
2. Stir, cover and begin cooking promptly on LOW. Cook approximately four hours until the onion is tender and the stew is hot throughout. Do not substitute raw sausage for the cooked ingredient without a separate cooking method and endpoint.
3. Stir in 3 cups chopped stemless kale, cover and cook approximately fifteen minutes more until tender. If a thicker texture is wanted, mash one measured cup of beans against the side and record that change.
4. Turn off the cooker and stir in 1 tbsp lemon juice. Divide into six provisional bowls and measure final volume and saltiness after a kitchen trial. This is a chunky bean stew, not the existing dry-lentil Parmesan-rind soup.

Keep the liquid short

Diced tomatoes and a cup and a half broth provide moisture without drowning the beans. Stir at the start and cook covered on LOW for an estimated four hours.

The Magical Slow Cooker has a related white-bean sausage soup. This measured version is a thicker kale-and-tomato stew, and its texture requires its own test.

Add kale late

Remove tough stems, chop leaves and add them for the final fifteen minutes. Cooking kale all four hours would change its color and texture.

A cup of beans can be mashed if a thicker first trial is desired, but record the choice. Lemon juice belongs off heat so it stays bright.

Serve and review overlap

Six bowls are provisional until final volume is measured. The existing Chefly lentil recipe is a useful internal alternative rather than a source for this card's ingredient quantities.

Cool leftovers promptly under current FDA handling guidance. No exact storage period, nutrition or reheated quality has been verified for this new version.

Sausage and bean questions

Can I use dry white beans?

No. The working method uses drained, cooked canned cannellini beans.

Is this the sausage-lentil soup?

No. That existing page uses dry lentils, Parmesan rind and more broth; this one uses white beans and kale.

Can raw sausage go in?

Not as a direct substitution. The measured ingredient is fully cooked chicken sausage.

Further reading and related Chefly recipes: The Magical Slow Cooker's sausage and white-bean soup; Chefly sausage lentil soup; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Slow Cooker Sausage and White Beans. Category: Dinners. 6 bowls. Prep approximately 20 minutes; cooking approximately 255 minutes; additional cooling/chilling approximately 0 minutes; total approximately 275 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 14 ounces Fully cooked chicken sausage, sliced; 2 15-ounce cans Canned cannellini beans, drained and rinsed; 1 medium Yellow onion, diced; 3 cloves Garlic, minced; 1 14.5-ounce can Canned diced tomatoes with juices; 1 1/2 cups Low-sodium chicken broth; 1 teaspoon Dried rosemary; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 3 cups Chopped kale, stems removed; 1 tablespoon Fresh lemon juice.

Instructions: Check that 14 oz chicken sausage is labelled fully cooked, then slice it into coins. Add to a 5- to 6-quart slow cooker with two drained and rinsed 15-oz cans cannellini beans, one diced onion, three minced garlic cloves, one 14.5-oz can diced tomatoes with juices, 1 1/2 cups chicken broth, 1 tsp dried rosemary, 1/2 tsp salt and 1/4 tsp pepper. Stir, cover and begin cooking promptly on LOW. Cook approximately four hours until the onion is tender and the stew is hot throughout. Do not substitute raw sausage for the cooked ingredient without a separate cooking method and endpoint. Stir in 3 cups chopped stemless kale, cover and cook approximately fifteen minutes more until tender. If a thicker texture is wanted, mash one measured cup of beans against the side and record that change. Turn off the cooker and stir in 1 tbsp lemon juice. Divide into six provisional bowls and measure final volume and saltiness after a kitchen trial. This is a chunky bean stew, not the existing dry-lentil Parmesan-rind soup.

Allergens: Check fully cooked chicken sausage, broth and canned bean labels for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.

Slow Cooker Sausage and White Beans

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• Author: Leo Bennett
• Total Time: 275 minutes
• Yield: 6 servings 1x

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Description

Six bowls of tomato-rich cooked chicken sausage, white beans and kale.

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Ingredients

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• 14 ounces Fully cooked chicken sausage, sliced
• 2 15-ounce cans Canned cannellini beans, drained and rinsed
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 14.5-ounce can Canned diced tomatoes with juices
• 1 1/2 cups Low-sodium chicken broth
• 1 teaspoon Dried rosemary
• 1/2 teaspoon Fine salt
• 1/4 teaspoon Freshly ground black pepper
• 3 cups Chopped kale, stems removed
• 1 tablespoon Fresh lemon juice

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Instructions

1. Check that 14 oz chicken sausage is labelled fully cooked, then slice it into coins. Add to a 5- to 6-quart slow cooker with two drained and rinsed 15-oz cans cannellini beans, one diced onion, three minced garlic cloves, one 14.5-oz can diced tomatoes with juices, 1 1/2 cups chicken broth, 1 tsp dried rosemary, 1/2 tsp salt and 1/4 tsp pepper.
2. Stir, cover and begin cooking promptly on LOW. Cook approximately four hours until the onion is tender and the stew is hot throughout. Do not substitute raw sausage for the cooked ingredient without a separate cooking method and endpoint.
3. Stir in 3 cups chopped stemless kale, cover and cook approximately fifteen minutes more until tender. If a thicker texture is wanted, mash one measured cup of beans against the side and record that change.
4. Turn off the cooker and stir in 1 tbsp lemon juice. Divide into six provisional bowls and measure final volume and saltiness after a kitchen trial. This is a chunky bean stew, not the existing dry-lentil Parmesan-rind soup.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested estimate: approximately four hours LOW, then 15 minutes with kale; packaged sausage and cooker vary.

• Prep Time: 20 minutes
• Cook Time: 255 minutes
• Category: Dinners

Nutrition

• Serving Size: About one and a quarter cups, pending cooked-volume measurement