Polish Sausage Lima Bean Stew Crock Pot Recipes

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.
• Cover; cook on Low heat setting 5 to 6 hours.

Steps:

• Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
• Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
• Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
• Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
• Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

Steps:

• Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
• Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
• Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
• Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

Steps:

• Sauté sausage 15 minutes; remove to casserole.
• Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole.
• Sauté onion; add to casserole.
• Sauté mushrooms with sauerkraut and wine.
• Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning.
• Add this to casserole also, mixing well.
• Cover and bake at 375°F for 2 to 2 1/2 hours.
• Stir casserole every 30 minutes.
• Or cook in crock pot on high heat for 4 hours.

Steps:

• 1. In a crock pot, combine the soup, sugar, and sauerkraut. Mix well. Add and stir in sausage, potato, and onion. Cover and cook on LOW for 8 hours.
• 2. stir in cheese Let it melt a bit.. Blend together.... Spoon into serving bowls ....sooo yummy

Steps:

• Combine soup, sugar, and sauerkraut.
• Stir in sausage, potatoes, and onions.
• Cover; cook on Low 8 hours, or on High 4 hours.
• Stir in cheese and serve.

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.