Tomatoey Tuscan-Style Beans
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!
- 14 - 16 oz. pre-cooked sweet Italian sausage (turkey, pork, or meatless) (use wheat/gluten-free, if needed) cut each link into 4 - 5 pieces
- 15 oz. reduced-sodium canned kidney beans (or use any variety) (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 15 oz. canned cannellini beans (also called white kidney beans) (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 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
- 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.)
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. Nutritional Information Per Serving (% based upon daily values): Calories 276, Total Fat: 9g, 13.5%; Saturated Fat: 2g, 10.5%; Cholesterol: 45mg, 15%; Sodium: 617mg, 25.5%; Total Carbohydrate: 28g, 9.5%; Dietary Fiber: 11g, 42%; Sugar: 5g; Protein: 22g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!