SLOW COOKER Beans and Turkey Sausage
Beans and turkey sausage are one of those simple combinations that just work. Creamy Great Northern beans soak up plenty of savory flavor, while turkey sausage adds a hearty, smoky bite without making the dish feel too heavy. It is cozy enough for a cool evening, but practical enough to enjoy all year long.
Most people think of the slow cooker—also known as the crock pot—as a fall and winter appliance. That makes sense, but using it in spring and summer can be an even bigger favor to yourself. It keeps you from standing over a hot stove and helps limit the heat building up in your kitchen. Better yet, the meal cooks for hours with very little attention, so you can get outside, run errands, or enjoy the day while dinner takes care of itself. Just sayin’.
What You Have to Do
Start by soaking the beans for 3–4 hours or overnight. Drain them, then add them to the slow cooker with your spices and let everything cook for 6 hours. Add the turkey sausage near the end so it heats through and seasons the beans without losing its texture. Ba bam! The prep time is minimal; the slow cooker does the real work. After adding the sausage, I start the rice and cornbread, and the timing works out perfectly.
Tips and Tricks
- Plan the soak. An overnight soak is convenient, but a 3–4 hour soak works when you start earlier in the day. Soaking helps the beans cook more evenly.
- Check for doneness, not just time. Slow cookers vary, and older beans can take longer to soften. The beans should be tender and creamy, not chalky in the center.
- Wait to add the sausage. Adding it later helps the slices stay firm and flavorful rather than becoming overly soft during the long cook.
- Adjust the consistency. For thicker beans, mash a small spoonful against the side of the cooker and stir it back in. If the pot becomes thicker than you like, stir in a little hot water or broth.
- Taste before adding more seasoning. Turkey sausage can contribute plenty of salt and spice, so make final adjustments after it has heated through.
- Keep the lid closed. Every peek releases heat and can extend the cooking time. Check only when the beans are nearing the expected finish.
Fun Facts
- Great Northern beans are medium-sized white beans with a mild, delicate flavor. They hold their shape well while still becoming creamy, which makes them a natural fit for slow-cooked meals.
- Despite their name, Great Northern beans are not limited to one regional style of cooking. Their neutral flavor makes them useful in soups, stews, casseroles, dips, and simple side dishes.
- Beans are excellent flavor sponges. As they simmer, they absorb the seasonings and savory notes around them, so a hands-off dish can still develop a satisfying, layered taste.
- A slow cooker uses gentle, steady heat. That makes it especially helpful for dried beans, which need time to soften and become tender.
- Turkey sausage brings the familiar comfort of sausage while keeping this version a little lighter than one made with many traditional pork sausages.
Serving Suggestions
Serve the beans over rice with warm cornbread, just as I did, for a filling meal. The rice catches the flavorful cooking liquid, and the cornbread is perfect for soaking up every last bite. Add a crisp green salad or simply cooked greens for color and freshness.
You can also serve the beans on their own in bowls, with cornbread on the side. For a casual toppings bar, set out sliced green onions, chopped fresh herbs, shredded cheese, hot sauce, or a squeeze of lemon. A bright, tangy topping is a nice contrast to the creamy beans and savory sausage.
This dish also works as a side. Pair smaller portions with roasted chicken, grilled vegetables, or a simple sandwich. If you serve it as a side dish, remember that the number of servings will be greater than when it is offered as the main course.
Storage and Reheating
Let leftovers cool, then transfer them to a covered container and refrigerate promptly. Enjoy them within 3–4 days. The beans will continue to absorb liquid as they sit, so the mixture may be thicker the next day.
Reheat individual portions in the microwave or warm a larger amount gently on the stovetop. Stir in a splash of water or broth if needed to loosen the beans, then heat until steaming throughout. Stir occasionally so the sausage and beans warm evenly.
For longer storage, freeze cooled portions in airtight, freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating. Freezing in meal-sized portions makes an easy future lunch or dinner.
How do you eat your beans—over rice, with cornbread, or straight from the bowl? However you serve them, this easy slow-cooker combination is a good one to keep in your back pocket for busy days.
Have you tried the Best Beans yet?
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Rock on!
~Bobbi
SLOW COOKER Beans and Turkey Sausage
Ingredients
- 1 Bag (1 lb) Great Northern Beans, dried
- 3 Quarts Water
- 1/2 Cup Dried Onions
- 1 Tsp Lawry’s Seasoned Salt
- 1 Tsp Celery Salt
- 1 Tbsp Parsley
- 2 Pkg (14 oz) Turkey Sausage, sliced
Instructions
- Soak beans 3-4 hours or overnight. Drain.
- Add water to crock pot.
- Add beans, onions, lawry’s, salt, celery salt and parsley to the water. Cook on high for 5 hours. Reduce to low for 1 hour. For a total of 6 hours.
- Add the sausage and cook on low an additional 30 minutes.
Notes
Nutrition
