Slow-Cooker Sausage & Kidney Bean Stew

Serves: 6
Prep: 15 minutes
Cook: 4–6 hours on LOW

Ingredients

• 1½–2 lb (700–900 g) smoked sausage or kielbasa, sliced into thick rounds
• 2 cans (15 oz/425 g each) kidney beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1½ cups (350 ml) beef or chicken broth
• 1 can (14 oz/400 g) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 1 tbsp brown sugar, optional
• 1 tbsp olive oil

Method

1. Brown the sausage: Heat the olive oil in a skillet and brown the sausage slices for 2–3 minutes per side. This gives them the caramelized appearance and deeper flavor seen in the photo.
2. Add to slow cooker: Put the sausage, kidney beans, onion and garlic into the slow cooker.
3. Make the sauce: Stir together the broth, tomatoes, tomato paste, Worcestershire sauce, paprika, thyme, pepper, salt and brown sugar.
4. Combine: Pour the sauce over everything and gently stir.
5. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
6. Thicken: Remove the lid for the last 20–30 minutes if you’d like a thicker, more gravy-like sauce.
7. Serve: Taste and adjust seasoning. Serve with crusty bread, rice, mashed potatoes, or cornbread.