To make this recipe gluten free, use gluten-free sausage.
Cover with water to 2 inches above the beans; cover and let stand 8 hours.
Place the beans in a 5- to 6-quart slow cooker.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey
Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs.
Cover and cook on LOW until the beans are tender, about 7 hours.
Add the spinach and parsley, stirring just until the spinach begins to wilt.
Discard the rosemary sprigs.
Ladle the stew into bowls; drizzle evenly with the oil before serving.
Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the beans are tender, about 7 hours.
Turn off the cooker.
In Step 2, add the sausage to the mashed bean mixture in the pot.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
