Rustlin Robs Gourmet Food
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Chicken Sausage and White Bean Stew made with Rustlin’ Rob’s Chile Relleno Salsa

Heat Level: Mild
Category: Slow Cooker - Poultry, Soup, Stews & Chili

  • 1 (12-oz.) package spinach and feta chicken sausage, sliced
  • 3 carrots, coarsely chopped
  • 1 medium onion, chopped
  • 1/2 teaspoon table salt
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 2 (15.8-oz.) cans great Northern beans, drained and rinsed
  • 1 (5-oz.) bag fresh spinach
  • 1 jar of Rustlin’ Rob’s Chile Relleno Salsa
  • 4 bacon slices, cooked and crumbled
  1. Cook sausage in a large skillet over medium-high heat 4 minutes or until browned.
  2. Place carrot and onion in a 4- or 5-qt. slow cooker; sprinkle with salt, rosemary, and pepper. Layer salsa and beans over carrot mixture. Top with sausage.
  3. Cover and cook on Low 8 hours or until vegetables are tender. Stir in spinach; cook 10 minutes. Sprinkle with bacon before serving.


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