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Prep Time:20 minsAdditional Time:3 hrs 30 minsTotal Time:3 hrs 50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 30 minsTotal Time:3 hrs 50 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:3 hrs 50 mins
Total Time:
3 hrs 50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncesItalian pork sausage, casings removed¾cupchopped yellow onion (from 1 onion)¼cupchopped celery (from 1 celery stalk)¼cupmatchstick carrots2tablespoons, plus 1 teaspoon chopped fresh thyme2tablespoonstomato paste1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, undrained¾teaspoonblack pepper⅛teaspoonkosher salt1cupunsalted chicken stock2(15 ounce) cansno-salt-added Great Northern or cannellini beans, drained and rinsed2teaspoonsolive oil⅓cuppanko (Japanese-style breadcrumbs)
Cook Mode(Keep screen awake)
Ingredients
6ouncesItalian pork sausage, casings removed
¾cupchopped yellow onion (from 1 onion)
¼cupchopped celery (from 1 celery stalk)
¼cupmatchstick carrots
2tablespoons, plus 1 teaspoon chopped fresh thyme
2tablespoonstomato paste
1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, undrained
¾teaspoonblack pepper
⅛teaspoonkosher salt
1cupunsalted chicken stock
2(15 ounce) cansno-salt-added Great Northern or cannellini beans, drained and rinsed
2teaspoonsolive oil
⅓cuppanko (Japanese-style breadcrumbs)
DirectionsCook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.TipsMulticooker Directions: In Step 1, place the sausage in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal], and cook uncovered, stirring often, until the oil begins to release. Add the onion, celery, carrots, and 2 tablespoons of the thyme; cook uncovered, stirring often, 5 minutes. Stir in the tomato paste; cook, stirring constantly, until blended. Stir in the tomatoes, pepper, and salt; bring to a boil. Turn off the cooker. Stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Complete Step 3.Originally appeared: Everyday Slow Cooker
Directions
Cook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.TipsMulticooker Directions: In Step 1, place the sausage in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal], and cook uncovered, stirring often, until the oil begins to release. Add the onion, celery, carrots, and 2 tablespoons of the thyme; cook uncovered, stirring often, 5 minutes. Stir in the tomato paste; cook, stirring constantly, until blended. Stir in the tomatoes, pepper, and salt; bring to a boil. Turn off the cooker. Stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Complete Step 3.
Cook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.
Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.
Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.
Tips
Multicooker Directions: In Step 1, place the sausage in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal], and cook uncovered, stirring often, until the oil begins to release. Add the onion, celery, carrots, and 2 tablespoons of the thyme; cook uncovered, stirring often, 5 minutes. Stir in the tomato paste; cook, stirring constantly, until blended. Stir in the tomatoes, pepper, and salt; bring to a boil. Turn off the cooker. Stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Complete Step 3.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)404Calories18gFat42gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
