Directions
It’s actually chilly here today in Georgia! It won’t be later on today, but right now, as the morning is just getting started, there is actually frost on my front lawn! I know this may not sound exciting to you, but I’ve had an awfully tough time getting in the Christmas spirit in the warm weather this time around. I’m not asking for a blizzard, just a chill in the air, and today, I have it.
This recipe is perfect for a chilly day, and even better, it’s super simple.
I started by gathering my ingredients. Prep time was as simple as dicing up an onion, mincing up some garlic, and slicing some kielbasa. Other than that, it’s just some chicken broth, some diced tomatoes, and a bit of dried rosemary.
Oh, and the beans! I almost forgot about the beans! I rinsed and quickly picked through a pound of dried white beans.
Once that was done, everything went into the Crock Pot. I stirred it up, popped the lid on the top, and didn’t have to touch it again for seven hours.
A few minutes before serving it up for dinner, I thinly sliced up a head of kale. Not only does the kale add some color to the soup, it also adds a healthy dose of healthy. (The original recipe called for baby spinach, but I figured I’d try the kale in it, and I really enjoyed it that way. Not a kale person? Feel free to go for the spinach.)
I stirred the kale into the stew and let it simmer for just a few minutes more, just to cook the kale down a bit.
We were treated to a perfectly hearty, healthy, warm, cozy dinner that night. The stew was delicious, and it really couldn’t have been much simpler. The beans cooked up nicely, stayed firm, and they weren’t over/under-cooked at all. The kielbasa lent a smoky flavor to the stew and gave it a nice bite. Overall, we were really impressed! It’s definitely a cold weather keeper.
SLOW COOKER WHITE BEAN & KIELBASA STEW
Adapted from Real Simple
- 1 lb. dried white beans (Great Northern or Navy)
- 14 oz. kielbasa, halved lengthwise and sliced 1/2 inch thick
- 4 cups low-sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes
- 1 cup water
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tsp. dried rosemary
- 6 cups chopped kale (or baby spinach)
- Combine the beans, kielbasa, chicken broth, water, diced tomatoes (and their juices), onion, garlic, and rosemary in a 4-6 quart slow cooker.
- Cover and cook until the beans are tender, LOW for 7-8 hours or on HIGH for 5-6 hours.
- A few minutes before serving, stir in the kale. Let simmer for just a couple of minutes to cook down the greens.
- Serve with crusty bread.
- ENJOY!
