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Smoky Sausage Four-Bean Stew
Melissa Hart

Smoky Sausage Four-Bean Stew

Fully cooked smoked sausage and four cans of beans make a pantry dinner with no raw-ground-meat problem. Mustard, molasses and vinegar keep the tomato broth smoky and balanced. Slice the sausage thickly so it stays meaty after six hours rather than curling into dry little coins.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds fully cooked smoked sausage sliced 1/2 inch thick
  • 1 can kidney beans 15 ounces, rinsed
  • 1 can black beans 15 ounces, rinsed
  • 1 can pinto beans 15 ounces, rinsed
  • 1 can butter beans 15 ounces, rinsed
  • 1 medium onion diced
  • 1 can tomato sauce 15 ounces
  • 2 cups low-sodium chicken broth
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt

Method
 

  1. Put the cold sliced sausage, beans and onion in a 6-quart slow cooker.
  2. Whisk tomato sauce, broth, molasses, vinegar, Dijon, paprika and salt.
  3. Pour the sauce over the sausage and beans and stir once.
  4. Cover and cook on low for 6 to 6 1/2 hours without lifting the lid.
  5. At dinner, stir gently and let stand uncovered for 5 minutes before serving.