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Butter Bean and Sausage Hot Pot

  • 12servings
  • 290calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) smoked sausage

  2. 1/4 pound(s) bacon

  3. 3 cup(s) (1 large bulb) fennel , sliced

  4. 2 inches long and 1/4-inch thick

  5. 1 cup(s) celery , sliced 1/2-inch thick

  6. 1 cup(s) onion , diced

  7. 2 tablespoon(s) (about 3 cloves) garlic , coarsely chopped

  8. 1 pound(s) dried butter beans

  9. 1 1/2 teaspoon(s) fresh rosemary , chopped

  10. 1/4 teaspoon(s) ground pepper

  11. 1 bay leaf

  12. 2 can(s) (14 1/2 ounces each) chicken stock

  13. 5 cup(s) water

Instructions Jump to Ingredients ↑

  1. Brown the sausage in a large skillet over medium-high heat. Remove and slice into 1/2-inch rounds. Set aside.

  2. Cook the bacon in the same skillet until crisp and golden brown; remove from skillet and set aside, reserving the bacon fat. Reduce heat to medium, add the fennel and celery to the bacon fat, and cook for 4 to 5 minutes. Add the onions and garlic and continue to cook until onions become translucent. Remove from heat.

  3. Place the browned sausage, cooked bacon, sauteed vegetables, and remaining ingredients in a slow cooker and cover. Cook on the low setting until beans are tender -- 6 to 8 hours. Serve hot.

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