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slow cooker sausage and bean stew

1 pound andouille sausage, sliced into ½-inch rounds
1 yellow onion, medium diced
1 tablespoon minced garlic
1 16-ounce can kidney beans
1 16-ounce can cannellini beans
1 16-ounce can black beans
2 14.5-ounce cans diced tomatoes
1 tablespoon Cajun seasoning
1 tablespoon tomato paste
1 cup water
Salt and pepper to taste

Combine all ingredients in a 1-gallon zip-lock bag. Add salt and pepper to taste.
Close the bag, removing as much air as possible. Give the bag a gentle shake to mix everything together, then store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on high for 4 hours, or on low for 8 hours.
Serve with garlic bread.
Source : allrecipes.com