Hearty Mixed Bean Stew with Sausage

Hearty Mixed Bean Stew with Sausage

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    pound sweet Italian pork sausage, casing removed

  • 10

    cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

  • ¼

    teaspoon ground black pepper

  • 2

    medium carrots, chopped

  • 1

    stalk celery, chopped

  • 4

    ounces dried pinto beans

  • 4

    ounces dried navy beans

  • 4

    ounces dry kidney bean

  • 6

    sun-dried tomatoes in oil, drained and thinly sliced

  • Grated Parmesan cheese


Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat. Pour off fat. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours.* Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.


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