I was looking for some kind of new slow cooker recipes, since I tend to repeat the ones we have quite often. I found this on Real Simple, and though it’s more hearty fall/winter than an 80-degree day in May kind of meal, it was still good, and it was easy – both important on late barn nights. Definitely worth making again, though I might wait until it’s a bit chilly again. 😉
- 1 pound dried white beans (such as great northern or navy)
- 14 ounces lite kielbasa, halved lengthwise and sliced 1/2 inch thick
- 5 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 teaspoon dried rosemary
- 1 bag of baby spinach
Combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, and rosemary. Cover and cook on low until the beans are tender, about 8 hours (5-6 on high).
Stir in the spinach just before serving.