Crockpot Sausage Peppers And Cannellini Bean Stew With Parmesa Recipes

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CROCKPOT SAUSAGE, PEPPERS, AND CANNELLINI BEAN STEW WITH PARMESA



Crockpot Sausage, Peppers, and Cannellini Bean Stew With Parmesa image

A perfect recipe to use up some of the things in the fridge that need to be used. * Can be South Beach.

Provided by Annacia

Categories     One Dish Meal

Time 4h25m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon olive oil, plus more for browning sausage if needed
5 links hot Italian sausage (use turkey sausage for South Beach Diet*)
2 (15 1/2 ounce) cans cannellini beans, rinsed in cold water until no more foam appears (or use 3 cups cooked cannellini beans)
2 (14 1/2 ounce) cans petite dice tomatoes
1 teaspoon dried basil
1 teaspoon dried greek oregano
1 teaspoon ground fennel
ground pepper
2 -3 bay leaves
4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)
freshly grated parmesan cheese, for serving

Steps:

  • Use a 3 1/2 quart slow cooker for this recipe.
  • Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.
  • Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.
  • Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.
  • Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.
  • (*) South Beach Suggestions:.
  • Make with turkey Italian Sausage, this stew is perfect for any phase of the South Beach Diet, which allows low-glycemic dried beans in small amounts, even for phase one. Since this recipe has a generous amount of vegetables and sausage in proportion to the beans, it would be great for phase one.

SLOW COOKER SAUSAGE, BEAN AND PASTA STEW



Slow Cooker Sausage, Bean and Pasta Stew image

Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings (or 4 with leftovers)

Number Of Ingredients 14

1 onion, cut into 1/2-inch pieces
2 carrots, finely chopped
4 cloves garlic, finely chopped
8 ounces dried white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth or stock
One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped flat-leaf parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
  • Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
  • Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
  • Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

BEANS & SAUSAGE - CROCK POT



Beans & Sausage - Crock Pot image

I found this in a crock pot cookbook, and although it was similar to some recipes already on here, I wanted to post it so I would remember to try it. The recipe says you can substitute any type of canned beans, just use two types. Suggestions for white are great northern, butter beans, or cannellini. For red, you could try small red or kidney beans. Fresh or fully cooked sausage can be used.

Provided by fullernj

Categories     One Dish Meal

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb sausage
1/4 cup water (if using fresh sausage)
2 tablespoons olive oil
2 small bell peppers, any color, seeded and cut into strips
1 medium yellow onion, chopped
1 garlic clove, minced
1 (15 ounce) can white beans, rinsed and drained
1 (15 ounce) can red beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, with their juice
1/4 cup dry red wine
salt and pepper

Steps:

  • In an ungreased skillet over medium heat, brown the sausage. If using fully cooked or smoked sausage, slice and set aside. If using fresh sausage, add the water, cover and cook 8 to 10 minutes until completely cooked through. Uncover and cook a few minutes more. Cool and slice.
  • In a clean skillet, heat the oil over medium. Add the peppers, onion and garlic, stirring just until tender.
  • Transfer to the slow cooker and add the sausage, beans, tomatoes and their juice, and wine. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours. Near the end of the cooking time, check the consistency and cook with the lid off to thicken if desired.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 741.3, Fat 40.4, SaturatedFat 12.2, Cholesterol 65.8, Sodium 1265.6, Carbohydrate 61.9, Fiber 14.4, Sugar 6.3, Protein 32

POLISH BEAN AND SAUSAGE STEW



Polish Bean and Sausage Stew image

A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!

Provided by Olenka

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h25m

Yield 4

Number Of Ingredients 14

2 ½ cups dry cannellini beans
1 tablespoon vegetable oil
10 slices bacon, cubed
½ (16 oz) ring kielbasa sausage, cubed
2 onions, chopped
2 bay leaves
4 whole allspice berries
1 (14.5 ounce) can chopped tomatoes
dried marjoram, or to taste
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon paprika

Steps:

  • Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
  • Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
  • Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
  • Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
  • Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

Nutrition Facts : Calories 816.9 calories, Carbohydrate 89.4 g, Cholesterol 73.5 mg, Fat 31.4 g, Fiber 21.7 g, Protein 47 g, SaturatedFat 13.5 g, Sodium 1225.3 mg, Sugar 8.5 g

SLOW COOKER SAUSAGE AND PEPPERS



Slow Cooker Sausage and Peppers image

All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 8h15m

Yield 8

Number Of Ingredients 10

4 sweet Italian sausage links
4 hot Italian sausage links
1 red bell pepper, sliced
1 sweet onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
1 loaf hearty bread
1 bunch fresh basil, leaves removed and torn

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook sausages, turning to brown all sides, 4 to 5 minutes.
  • Place browned sausage in slow cooker. Add the peppers, onions, garlic, and Ragu® Old World Style® Traditional Pasta Sauce to the slow cooker; stir. Turn to low and cook for 6 to 8 hours.
  • Serve over slices of hearty fresh bread; garnish with fresh basil.

Nutrition Facts : Calories 528.9 calories, Carbohydrate 56.4 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 5.2 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 1719 mg, Sugar 6.6 g

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