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Slow Cooked Bean, Kale and Sausage Stew


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  • 2 teaspoons vegetable oil -
  • andouille sausage links (13.5 ounces) -
  • 1/2 pound dried navy beans -
  • 3 chicken bouillon cubes - or 3 cups chicken broth
  • 3 cups water -
  • 1 large beefsteak tomato - chopped
  • 1/3 cup tomato sauce -
  • 1 onion - chopped
  • 1 celery stalk - chopped
  • 4 garlic cloves - minced
  • 1 bay leaf -
  • 1 teaspoon dried basil leaves -
  • 3 cups kale - chopped


Adapted from


Step 1

soak the navy beans in a large bowl of water overnight. drain, set aside.
preheat a large skillet over high heat. once hot, add the oil and sausage links. brown the sausage on all sides.

sausage browned

remove from the heat to a cutting board. sliced into bite sized rings.

add the reserved beans and sausage to the slow cooker, along with the remaining ingredients, except the kale. season with salt/pepper to taste.

soup beffore

cook on high for 4 hours or low for 5 - 6 hours or until the beans are tender and flavors marry.

soup after

pull all the stems off the kale. fill a sink with water and wash the kale in the sink until clean. drain well.


add the kale to the slow cooker, taste and season accordingly.

soup w kale

cook for 1 hour on high or 1 and 1/2 hours on low.

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