This bean stew is fantastic with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. —Suzanne McKinley, Lyons, Georgia
Ingredients
- 1 pound dried great northern beans
- 2 uncooked garlic-flavored pork sausage links
- 3 bacon strips, diced
- 1-1/2 pounds boneless pork, cut into 1-inch cubes
- 1 pound boneless lamb, cut into 1-inch cubes
- 1-1/2 cups chopped onion
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 4 whole cloves
- 2 bay leaves
- 2-1/2 cups chicken broth
- 1 can (8 ounces) tomato sauce
Directions
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker.
- In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients.
- Cover and cook on low until beans are tender, 6-8 hours. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.
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