Hearty Mixed Bean Stew with Sausage

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  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
  • Yield: 8 servings
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3/4 pound sweet Italian pork sausage, casing removed

10 cups Swanson® Chicken Stock

1/4 teaspoon ground black pepper

2 medium carrots, chopped (about 2/3 cup)

1 stalk celery, chopped (about 1/2 cup)

4 ounce dried pinto beans (about 3/4 cup)

4 ounces dried navy beans (about 3/4 cup)

4 ounce dried kidney beans (about 3/4 cup)

6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)

Grated Parmesan cheese


  1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the sausage, stock, black pepper, carrots, celery and beans in a 5-quart slow cooker.
  3. Cover and cook on LOW for 7 to 8 hours.*
  4. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
  5. *Or on HIGH for 4 to 5 hours.