Slow-Cooked Sausages with Beans and Roasted Red Peppers

Servings 4 people


  • 1 teaspoon olive oil
  • 2 cloves garlic pressed
  • 6 lean sweet Italian sausages
  • 5 ounces cannellini beans drained and rinsed or homemade
  • 1/4 cup dry white wine or low sodium chicken broth
  • 10 ounces roasted red peppers diced
  • 7.5 ounces diced tomatoes
  • 2 bay leaves
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper


  • Place the olive oil and garlic in a large skillet over medium-high heat.
  • Cook until garlic starts to brown then remove it from the skillet and discard.
  • Add sausages to the pan and brown on the outsides, but do not cook through.
  • Transfer to a cutting board and allow them to cool enough to handle.
  • Cut them into bite-sized pieces and return to the skillet along with remaining ingredients (beans through black pepper).
  • Transfer mixture to a slow cooker.
  • Cover and cook on LOW for 8 hours or on HIGH for 5 hours or until sausage is cooked through. Serve and enjoy!!!


LC SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette and sprinkled with grated Parmesan cheese.
SERVING SUGGESTION: Add grilled polenta.
KOSHER: Use turkey sausages.
GLUTEN FREE: Make sure sausages, beans, wine (or broth), roasted red peppers and diced tomatoes are gluten-free.
NUTRITION: per serving: 383 Calories; 19g Fat; 34g Protein; 19g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 245mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 6 Fat. Points: 10
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