Sausage with Beans and Escarole

Sausage with Beans and Escarole
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  • ¼ cup coarsely grated Parmesan
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 ½ cups canned low-sodium chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • + 5 more ingredients
    • 1 small head escarole, chopped
    • 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
    • 1 teaspoon dried thyme
    • ¼ teaspoon crushed red pepper
    • 1 28-oz. can whole tomatoes, drained and chopped

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

View full recipe at My Recipes


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