White-Bean and Sausage Stew

Ingredients:

• 6 (3 oz.) Italian sausages  
• 1 T. olive oil
• 1 large onion, diced
• 1 clove garlic, chopped  
• 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained  
• 1 (28 oz.) can chopped tomatoes, drained  
• 1 T. chopped fresh or 1 tsp. dried thyme  
• Salt and pepper to taste

Directions:

1. Poke holes in sausages and put in a large nonstick skillet. 
2. Add 1/4 cup water; bring to a boil. 
3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. 
4. Transfer to a plate. 
5. Heat oil in skillet over medium-high heat. 
6. Add onion and garlic; cook, stirring often, about 3 minutes. 
7. Add beans, tomatoes and thyme.
8. Put half of bean mixture into a slow cooker. 
9. Arrange sausages on top, followed by remaining beans. 
10. Cook on high for 4 hours. 
11. Check after 2 hours and add water if mixture looks dry.
12. Remove sausages; slice thickly. 
13. Season beans with salt and pepper. 
14. Return sausage to stew. 

Note:  Stew can be kept, frozen and tightly sealed, for up to 1 month.

Prep. Time:  15 minutes
Cook Time:  4 hours, 15 minutes
Serves 4