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Slow Cooker Sausage and Bean Casserole

Slow Cooker Sausage and Bean CasseroleWhether we like it or not, fall is upon us. The kids have gone back to school and we’re starting to see leaves littering the sidewalks. Personally, I thought I would mourn the passing of summer but I have loved the few cooler days we’ve had. This past Saturday was one of those cool, rainy days where you curl up on the couch with a good book and a latte (or a computer and a latte so you can power through the rest of the site redesign…but that’s just me). For maximum couch curling, I decided to look for a warm and filling recipe that I cook in the slow cooker while I lounged. The family gave this recipe two thumbs up and it made the house smell DIVINE while it was cooking. I can see this being asked for again and again as the days grow colder.

Slow Cooker Sausage and Bean Casserole

Slow Cooker Sausage and Bean Casserole

Yield: 10
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Easy, frugal and filling casserole. 

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and sliced thin
  • 2 1/2 pounds sausages, I used 4 large mild Italian and 5 small hot Italian
  • 1/2 cup wine
  • 1 cup chopped red bell pepper
  • 2 large carrots, coarsely chopped
  • 28 fl oz can diced tomatoes, undrained
  • 38 oz canned Romano beans (2 cans), drained and rinsed
  • 1/4 cup ketchup
  • 1 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 Tbsp dried thyme
  • 1 tsp seasoning salt

Instructions

  1. In a large skillet, heat olive oil over medium high heat and add onion and garlic.
  2. Cook until translucent and starting to brown ~5 minutes.
  3. Add onions and garlic to large slow cooker.
  4. Add sausages to pan and brown on all sides (5 - 7 mins).
  5. Add sausages to the slow cooker.
  6. Add wine to pan and deglaze the bottom of the pan.
  7. Add wine to the slow cooker.
  8. Add chopped bell pepper, carrots, tomatoes, beans and ketchup to slow cooker.
  9. Add seasonings to the slow cooker and stir.
  10. Cook on low for 6-8 hours or for 3-4 hours on high.
  11. Serve with steamed rice and hot sauce.
Nutrition Information:
Yield: 10
Amount Per Serving: Calories: 559Saturated Fat: 10gCholesterol: 81mgSodium: 1138mgCarbohydrates: 37gFiber: 11gSugar: 5gProtein: 28g

 

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