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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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A Better Homes and Gardens find. Ingredients:
2 cups dried great northern beans |
6 cups cold water |
8 ounces bulk italian sausage |
1 lb lean boneless pork, cut into cubes |
1 1/2 cups coarsely chopped onions |
1 1/2 cups carrots, cut into 1/2-inch pieces |
3 garlic cloves, minced |
3 cups water |
1 teaspoon beef bouillon granules |
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon dried oregano, crushed |
1/4 cup dry red wine |
1/3 cup tomato paste (1/2 of a 6 oz. can) |
1/4 cup fresh parsley, chopped |
Directions:
1. Rinse the beans, and drain.
2. In a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
3. Reduce heat to a simmer, and cook uncovered for 10 minute.
4. Remove from heat, cover and let stand for 1 hour.
5. Drain and rinse beans, then transfer to a 4-quart slow cooker.
6. In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat.
7. Transfer the sausage to the slow cooker.
8. In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat.
9. Transfer pork to slow cooker.
10. Add onion, carrots, and garlic to the slow cooker.
11. Stir in the 3 cups of water, bouillon granules, thyme, and oregano.
12. Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
13. If using low setting, turn slow cooker to high after the 7-8 hours.
14. Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
15. Cover and cook for 15 min more.
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