White-Bean and Sausage Stew

Ingredients

6 (3 oz.) Italian sausages 1 tablespoon olive oil 1 large onion, sliced 1 clove garlic, chopped 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained 1 (28 oz.) can chopped tomatoes, drained 1 tablespoon chopped fresh or 1 tsp. dried thyme S alt and pepper

Preparation

Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.

Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.

Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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