First things first… notice anything different about my blog? (You better enthusiastically be shouting YES! ;)) The Blog Fairy worked her magic again and gave me a much-needed makeover! I’ll be tweaking and updating some things over the next few days, but overall, I LOVE it!
Now on to something delicious!
The weather here has been strange. Cool enough on certain evenings that I need a coat, and then heating up to 85 degrees the next day. Not only does this make getting dressed difficult for this pregnant lady with a limited wardrobe, but it makes me want to squeeze in any cool-weather recipes before it’s time to switch to grilling for the season.
I found a delicious looking recipe in Williams-Sonoma, and tweaked it to be a bit healthier and better fit the portion size I was after. Check it out:
Slow Cooked Cannellini Beans & (Chicken) Sausages
You can find the original recipe here, or use my modified version. In my version, you’ll need:
- 1 Tbsp olive oil
- 1 package spicy chicken sausage (4 links)
- 2 garlic cloves, thinly sliced
- 1/2 yellow onion, diced
- 2 celery stalks, diced
- 1-2 red bell peppers, diced
- 1 Tbsp tomato paste
- 1 cup low sodium chicken broth
- 1 cup water
- 1 Bay leaf
- Big pinches of thyme, rosemary, sage and parsley
- 2 cans cannellini beans, rinsed
- 1 can diced tomatoes
- 2 handfuls of baby spinach
Start by browning your sausages in a pan using 1/2 Tbsp of olive oil.
I used a new chicken sausage- and it was SO good! Flavorful and hearty.
After about 8 minutes of browning the sausage, remove them from the pan and slice them.
Pour the other 1/2 Tbsp of olive oil in the pan and toss in your diced peppers, celery and onion to sauté until slightly soft.
Set your slow cooker on low and add the garlic and tomato paste (plus some red pepper flakes if you like the added heat).
Once your veggies are soft, add them to the slow cooker and mix well. Also add your sausage, beans, chicken broth, water, bay leaf and pinches of rosemary, parsley, thyme and sage.
Let the mixture cook on low for about 3 hours, adding the diced tomatoes for the last 30 minutes.
About 10-15 minutes before serving, fold in the baby spinach and let it wilt.
Serve it up and enjoy!
I was SO impressed with the amazing flavor of this dish! I added a little Texas Pete for heat, but the taste of the meal alone was awesome. Better yet? Hubbs LOVED it. I didn’t tell him until after that the sausage was chicken sausage, and he said he couldn’t even tell. That is a BIG compliment coming from him.
I ate 2 bowls, he ate 4 and we still had about1.5 bowls left over. Perfect portion for us and will definitely be added into our regular cool weather meal rotation.
Have you switched to hot weather meals? Or still trying to squeeze in some cold weather dishes, like me?