Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4-6
Recipe Created By: Kathy Przywara
Ingredients
1 lb small white beans such as Great Northern or Navy
1 lb smoked sausage
4-6 boneless chicken thighs
1 sm onion, diced
1 rib celery, diced
1 sm carrot, diced
1 Tbsp oil
1 15-oz can diced tomatoes
1/2 tsp herbs de Provence
4 cups chicken stock or water
Directions
Rinse beans and cover with water. Soak overnight.
Rinse and drain beans and add to crockpot.
Cut sausage into 1 inch pieces and add to crockpot. Layer chicken thighs on top.
Saute onion, carrot and celery in the oil until just beginning to brown. Spread over meat in crockpot.
Sprinkle herbs over everything. Add can of tomatoes. Pour stock or water over. It should cover everything. If it doesn’t, add a little more water.
Cook on high 5 hours or on low for 8 hours. Gently stir occasionally.
Serve with crusty bread or over rice.
Notes
We love this bean stew over rice even though it’s not traditional.
Substitutions
Use whatever kind of smoked sausage your family likes. It can be mild or spicy.
You can use canned beans, but you’ll need to reduce the liquid and cooking time.
This can also be made in the oven in a Dutch oven – 250°F for 3-4 hrs