I can’t tell you how often I see a recipe in a magazine and save it to make later, but later never comes. I’m not sure what in particular made me try this one out, but I’m glad I did. The recipe appeared in the January 2016 issue of Real Simple Magazine, but you can find it on the Real Simple website by clicking here.
The first time I made this, I was feeling extra ambitious and made the french bread myself. Now, whenever I want to make it I just grab a loaf from the grocery store.
Over the last year I have changed the way I eat, so the last time I made this I found the lowest fat Kielbasa my grocery store carried and only used half the amount called for in the recipe. Since there are white beans in the dish, we didn’t feel like anything was missing from the dish. I also browned the kielbasa and the onions for some added layers of flavor. Again, these were just some adjustments I made to suit my needs, the changes are not necessary. The recipe works extremely well exactly as Real Simple has laid it out. If you are interested in how I personally fix it now, you can find that adaptation below.
Recipe adapted from RealSimple.com and January 2016 Print Issue (for 4 – 6 quart slow cooker)
- 1 1/2 cup dried white beans, about 8 oz
- 1/2 lb kielbasa, cut into 1-inch pieces
- 3 cups low sodium chicken broth
- 1 15 oz can diced tomatoes in their juices
- 1 medium onion, finely chopped
- 1 tsp garlic powder
- 3/4 tsp dried thyme
- 1/2 tsp Kosher salt
- Additional Salt and Pepper to taste
- 4 tsp dried parsley
- 8, 1/2 inch slices of baguette, buttered and toasted, cut into cubes
Brown kielbasa and onions, don’t drain.
Add kielbasa, onions, beans, broth, tomatoes, onion, garlic, thyme, and 1/2 tsp salt to slow cooker.
Cover and cook on low 7-8 hours until beans are tender and creamy (original recipe suggests checking the beans after 7 hours). Season with salt, pepper, and parsley.
Serve topped with the baguette.