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 - 16oz.pre-cooked sweet Italian sausage (turkey, pork, or meatless) (use wheat/gluten-free, if needed)cut each link into 4 - 5 pieces
15oz.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
15oz.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 1/2oz. diced tomatoeswith their liquid
1orange bell pepperthinly sliced, or use 2 carrots, thinly sliced
1green bell pepperthinly sliced, or use 2 carrots, thinly sliced
1/2red onionthinly sliced
1/4cupred wineor use 1/4 chicken broth and 1 Tbsp. red wine vinegar
1Tbsp. extra virgin olive oil
1 1/2tsp. dried sageor use 2 tsp. fresh chopped
1/4 - 1/2tsp. saltto taste (and depending on whether your beans and tomatoes have added salt)
1/4tsp.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.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: 22gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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