We both have super busy schedules, so the slow cooker allows us to “set it and forget it.” We also especially like how it allows the flavors to really blend together. This Turkey Sausage & White Bean Stew is the ultimate “comfort food!”
Whether using a slow cooker or other method, we really use the same theory behind all of our cooking methods: think clean. We like to keep it simple, both from a pallet perspective and preparation/cook time. We’re not scared of a little olive oil, but our simple rule across the board is heavy protein, light carbs.
Just because you’re making “winter comfort food” doesn’t mean you have to abandon your healthy standards. For instance, if we don’t use potatoes or lots of salt in our other dishes, why would we use them in a slow cooker?! By balancing spices, you really shouldn’t ever need to go heavy on sodium.
· 6 (3 oz.) turkey sausages
· 2 tablespoons extra virgin olive oil
· 1 large onion (sliced thin)
· 1 clove garlic (chopped fine)
· 2 (15 oz.) cans cannellini (white kidney) beans, rinsed and drained
· 1 (28 oz.) can chopped tomatoes, drained
· 1 tablespoon chopped fresh thyme
· Pink Himalayan salt, freshly ground pepper
· Place 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add sausage and cook until browned (15-20 minutes). Transfer to plate.
· Use the remaining olive oil in skillet to cook the onion and garlic on medium heat, stirring often (about 3 minutes). Add beans, tomatoes and thyme. Stir.
· Place half the bean mixture in the slow cooker, then add sausages, followed by the remaining beans. Cook on high for four hours (check after two hours and if it looks dry, add some water).
· Remove sausages and slice. Add salt and pepper to beans. Return sausages to stew.
· Serve into bowls and sprinkle with paprika. Enjoy!