Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.

Recipe Summary

prep:
15 mins
additional:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

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  • Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.

  • Cover and cook on LOW for 7 to 8 hours.

  • Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.

Recipe Tips:

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

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Nutrition Facts

319 calories; protein 17.2g; carbohydrates 29.8g; fat 15g; cholesterol 39.1mg; sodium 1549.7mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2015
Oh my....this was really delicious. It's definitely a stick-to-your-ribs kinda meal. I made cheese quesadillas to go with it. Also I halved the recipe since there are only two of us and still had some left over. Using 1/4 cup of each type of bean you have to keep an eye on it as I had to add more liquid to it twice. I'm sure I'll be making this during the fall and winter. A very good recipe. Thanks Swanson! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/27/2019
Great Flavor. Double the beans or half the broth if you want a smaller batch. Maybe even triple the beans. As is it is a soup.. Wanted something heartier but the taste was excellent. Read More
17 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2015
Oh my....this was really delicious. It's definitely a stick-to-your-ribs kinda meal. I made cheese quesadillas to go with it. Also I halved the recipe since there are only two of us and still had some left over. Using 1/4 cup of each type of bean you have to keep an eye on it as I had to add more liquid to it twice. I'm sure I'll be making this during the fall and winter. A very good recipe. Thanks Swanson! Read More
(4)
Rating: 4 stars
01/29/2016
It was a little salty for me so I added some more garlic and potatoes to cut the aslty flavor and then I added some flour to thicken the broth into more of a gravy - then it was great! Read More
(2)
Rating: 5 stars
08/16/2015
This was very good and an excellent protein source for our family! It came together very easily! I put all the ingredients together the night before in a crock pot put it in my fridge and started it the next morning. Dinner was done when we came through the door! We really like the flavor Swanson's Chicken Broth brought to the stew! I've never used dried beans in a slow cooker before! I'll be doing that from now on. Both cost effective and tasted better! Thanks Swanson for a great recipe! Read More
(2)
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Rating: 5 stars
11/09/2017
I made this exactly as written the first time and it was delicious. A rating of the original recipe imagine that! The second time I made it I had about an hour before my wife got home from work (yes I work too lol) and I wanted dinner to be ready. To save time I used canned versions of all of the beans. You really don't lose any flavor at all doing this. Be aware though that you don't need nearly as much broth if you use canned beans. Next I substituted the tomatoes in the recipe for 2 cans of diced fire-roasted tomatoes. The first time I made this those things were hard to find kind of a hassle to use with the oil and trying to slice them etc. And I never used them again. The fire-roasted tomatoes added a nice flavor and really beefed up that "stew-like" consistency. Also the second time I left out the celery. But since pepper was the only seasoning the dish called for I found myself wanting more flavor. So I started shaking in all kinds of stuff; onion powder garlic flakes a dash of cumin. I even put a couple of shakes of some left-over BBQ rub in there. It was awesome. But make no mistake the original recipe is what gets my 5 star rating. So easy and so flexible. Great for "keep it simple" cooks like me. Read More
(1)
Rating: 5 stars
08/20/2015
We don't eat sausage so I left it out and added tomato sauce and a green bell pepper. This is a complete meal itself and super easy to make not to mention the house smells amazing when you come home from work or school in the afternoon. I suggest serving it with a small side salad and fresh warm bread from the oven. This is a perfect fall meal! Read More
(1)
Rating: 4 stars
11/14/2018
I made several changes. I used smoked sausage without casing pintos and cannellini beans. I added a green pepper and yellow zuchinni. I also added cumin coriander and white pepper. I threw it all in for about 8 hours on low. Then used about 1.5 cups with 2 tbsp cornstarch for a slurry to thicken before re adding it back. Served with crusty bread. It was awesome!!! Read More
(1)
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Rating: 4 stars
04/13/2016
I didn't have everything so used 1/3 cup each black beans navy beans and small red beans and used a can of crushed tomatoes instead of sundried and ground mild italian sausage. Added a chopped onion with the celery and carrots. I couldn't add all the broth because my crock was full. The beans were done at about 5 hours so I had to set the crock to warm until the family arrived. The family loved this I'll be making this again. Read More
(1)
Rating: 3 stars
07/27/2019
Great Flavor. Double the beans or half the broth if you want a smaller batch. Maybe even triple the beans. As is it is a soup.. Wanted something heartier but the taste was excellent. Read More
Rating: 4 stars
01/27/2020
I soaked my beans overnight. Used 14 oz of Italian sausage added onions zucchini broccoli mushrooms. Used stewed tomatoes because I didn t have sun dried tomatoes. Used garlic powder Italian seasoning and a bay leaf for more seasoning. I used about 8 cups left over turkey broth. Read More
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