What better way to warm you up than a slow-cooked sausage and bean stew. Perfect for those snowy or rainy days, this hearty stew will win over your family with the first spoonful. Made with spicy andouille sausage and three types of beans, this stew is sure to fill up those hungry bellies. Cajun seasoning adds even more spiciness to this dish, while tomato paste rounds out the flavors of this exceptional hearty soup.
Not to mention, this sausage and bean stew is incredibly easy to prep. Throw it right into your slow cooker for the day of, or combine everything in a large zip-lock bag and store it in the freezer for two to three weeks. When you’re ready to cook, all you have to do is thaw, cook and serve! There is nothing else to add to the pot. Serve with garlic bread for a completely satisfying meal.
1 pound andouille sausage, sliced into ½-inch rounds
1 yellow onion, medium diced
1 tablespoon minced garlic
1 16-ounce can kidney beans
1 16-ounce can cannellini beans
1 16-ounce can black beans
2 14.5-ounce cans diced tomatoes
1 tablespoon Cajun seasoning
1 tablespoon tomato paste
1 cup water
Salt and pepper to taste
Combine all ingredients in a 1-gallon zip-lock bag. Add salt and pepper to taste.
Close the bag, removing as much air as possible. Give the bag a gentle shake to mix everything together, then store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on high for 4 hours, or on low for 8 hours.
Serve with garlic bread.