Beans Greens And Sausage Crock Pot Recipes

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

Steps:

• Place all in crockpot and mix to combine.
• Cook on low 8 hours or on high 4-5 hours, till hot and flavors meld.
• Serve with corn bread and hot sauce.
• Note: Beans are added without draining. Omit broth or some of the liquid from beans to make thicker and less soup-like.

Steps:

• Tear the greens into large pieces, wash under running water to clean well, drain.
• Preheat a heavy skillet with olive oil, add onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeno peppers.
• Place the cooked onions in the bottom of the crock-pot, add the drained greens, crushed red pepper and water.
• In the same skillet used for the onion, lightly brown the sliced sausage and place on top of the greens.
• Cook on low for 3 hours. Stir in drained beans and continue to cook for addition 1 to 2 hours or until greens are tender.
• In 2-quart saucepan, combine the polenta and cold water with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Divide the polenta between serving bowls, spoon the cooked greens and sausage over and drizzle with balsamic vinegar if desired.