Name: Tomatoey Tuscan-Style Beans
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 14 - 16 oz. pre-cooked sweet Italian sausage; 15 oz. reduced-sodium canned kidney beans; 15 oz. canned cannellini beans; 14 1/2 oz. diced tomatoes (with their liquid); 1 orange bell pepper (thinly sliced, or use 2 carrots, thinly sliced); 1 green bell pepper (thinly sliced, or use 2 carrots, thinly sliced); 1/2 red onion (thinly sliced); 1/4 cup red wine (or use 1/4 chicken broth and 1 Tbsp. red wine vinegar); 1 Tbsp. extra virgin olive oil; 1 1/2 tsp. dried sage (or use 2 tsp. fresh chopped); 1/4 - 1/2 tsp. salt (to taste (and depending on whether your beans and tomatoes have added salt)); 1/4 tsp. black pepper

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Tomatoey Tuscan-Style Beans

Jessica Braider

Scramble fan Cindy Moe of Arvada, Colorado, shared her family’s favorite slow cooker recipe with us. We loved it so much that we came up with a stove-top version as well!

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Prep Time 15

Cook Time 4

Total Time 19

Course Main Dish

Cuisine Italian, Mediterranean

Servings servings

Calories 320 kcal

Ingredients

14 - 16 oz. pre-cooked sweet Italian sausage cut each link into 4 - 5 pieces, turkey, pork, or meatless, use wheat/gluten-free, if needed
15 oz. reduced-sodium canned kidney beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
15 oz. canned cannellini beans drained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
14 1/2 oz. diced tomatoes with their liquid
1 orange bell pepper thinly sliced, or use 2 carrots, thinly sliced
1 green bell pepper thinly sliced, or use 2 carrots, thinly sliced
1/2 red onion thinly sliced
1/4 cup red wine or use 1/4 chicken broth and 1 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
1 1/2 tsp. dried sage or use 2 tsp. fresh chopped
1/4 - 1/2 tsp. salt to taste (and depending on whether your beans and tomatoes have added salt)
1/4 tsp. black pepper

Instructions

Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the sausage, peppers, and onions until they are lightly browned, 8 – 10 minutes.
Add the beans, tomatoes, wine, and sage and simmer it for 20 – 30 minutes. Season it with the salt and pepper, to taste.

Slow Cooker Directions

Combine all the ingredients in a slow cooker and cook it on low for 4 – 6 hours, then turn it to warm until you are ready to serve it. (30 minutes before dinnertime, prepare the grits and the cauliflower.) Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cut and refrigerate the sausage, slice the bell peppers and the onion, or fully prepare and refrigerate or freeze the dish.

Scramble Flavor Booster: Add 1 tsp. dried basil, oregano, and/or marjoram, or stir in 1 Tbsp. fresh herbs at the end of cooking.

Tip: If you have enough left over soup, send it to school with your kids the following day. When I send my kids to school with a thermos full of soup, I warm up the inside of the thermos first by filling it with hot water and letting it sit for a few minutes before replacing it with the soup.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 38mgSodium: 568mgPotassium: 691mgFiber: 7gSugar: 4gVitamin A: 637IUVitamin C: 38mgCalcium: 100mgIron: 4mg

Keyword All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter

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