Bean Stew

bean soup stew

I gotta say, working my way through these Pillsbury Bake-Off cookbooks was a great idea. I have yet to be disappointed. Today’s recipe for Bean Stew was modified from a Great Northern Bean stew by Ellen Anders of Big Bend Wisconsin from the 35th Pillsbury Bake-Off contest in 1992.

She originally used a 28 ounce jar of Great Northern beans, which works well. Soaking & cooking beans isn’t difficult, but it does take a long time. Dry beans are cheap and plentiful at our local farmers’ markets, so that’s what I used. 

I modified this recipe for a slow cooker. Mostly because I just bought this new, giant, 7-quart CrockPot and I couldn’t wait to try it. This soup fills it right up, leaving plenty of leftovers for tomorrow’s lunch. Put it in the crock pot in the morning and come home to a warm super after taking the kids trick-or-treating.

bake off 35

Ingredients:

  • 1 pound sweet Italian sausage
  • 1 cup chopped onion
  • 2 large carrots, scrubbed & coarsely chopped
  • 2 cups shredded cabbage
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 quart chopped tomatoes
  • 1 tablespoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 quart water
  • 10 ounce bag frozen green beans
  • 2 cups dry, Michigan navy beans

In large saucepan, brown sausage and onions. Transfer to large slow-cooker. Stir in rest of ingredients except navy beans and green beans.

cabbage cut

Cook on low 5-6 hours.

As soon as slow-cooker is loaded, start cooking beans. I used the quick method. My beans simmered for about 1 1/2 hours until completely cooked. Once the beans are cooked, drain them and add to the slow cooker. So, I ran the Crock-Pot for about 2 hours, stirred in the beans and cooked 3-4 hours more. Stir in green beans 15-20 minutes before serving.

Find more recipes from my Pillsbury cookbook adventure here.

Bean Stew
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Ingredients
  1. 1 pound sweet Italian sausage
  2. 1 cup chopped onion
  3. 2 large carrots, scrubbed & coarsely chopped
  4. 2 cups shredded cabbage
  5. 1 tablespoon brown sugar
  6. 1 tablespoon vinegar
  7. 1 quart chopped tomatoes
  8. 1 tablespoon dried parsley
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon dried thyme leaves
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon pepper
  13. 1/4 teaspoon hot pepper sauce
  14. 1 quart water
  15. 10 ounce bag frozen green beans
  16. 2 cups dry Michigan Navy Beans
Instructions
  1. In large saucepan, brown sausage and onions. Transfer to large slow-cooker. Stir in rest of ingredients except navy beans and green beans.
  2. Cook on low 5-6 hours.
  3. As soon as slow-cooker is loaded, start cooking beans. I used the quick method. My beans simmered for about 1 1/2 hours until completely cooked. Once the beans are cooked, drain them and add to the slow cooker. So, I ran the Crock-Pot for about 2 hours, stirred in the beans and cooked 3-4 hours more. Stir in green beans 15-20 minutes before serving.
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Posted in Gluten Free Recipes, Main Dish, Uncategorized and tagged , , , , .