- 3/4 pound sweet Italian pork sausage, casing removed
- 10 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 teaspoon ground black pepper
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 4 ounces dried pinto beans
- 4 ounces dried navy beans
- 4 ounces dried kidney beans
- 6 sun-dried tomatoes in oil, drained and thinly sliced
- 1 tablespoon grated Parmesan cheese
- Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours.
- Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
04/13/2018
recipepes.com
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