Crockpot Sausage, Beans, and Greens
Crockpot Sausage, Beans, and Greens is a healthy and delicious dish I’ve made over and over! This tasty recipe is low-glycemic, gluten-free and South Beach Diet friendly. It also freezes well, so don’t be afraid to double the recipe if you have a large slow cooker. Use the Diet-Type Index to find more recipes like this one.
Sometimes I forget about crockpot recipes when it’s summer, but actually slow cookers are a wonderful way to cook when you don’t want to heat up your house. This week I had lots of collard greens in my garden, so I used the slow cooker to make this Crockpot Recipe for Sausage, Beans, and Greens. My neighbor Michelle loves this recipe, and she tells me you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.
I used pinto beans, but you could make this with any type of dried beans and kale or swiss chard could replace the collards if that’s what you have. Crockpot dishes tend to be not too photogenic, but luckily I had some leftovers to try more than once on the photos, and trust me when I say this picture is a big improvement on the previous one!
Soak dried beans overnight, then drain, add fresh water, garlic powder, and onion powder, and simmer on low heat until beans are soft. (Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans.) You can use canned beans, but soaked and cooked dried beans are much better. While beans are cooking, brown the sausage well in a non-stick frying pan. (You will need to add a little oil for turkey Italian sausage.) Get the sausage as brown as you can, then let cool and cut into slices. Also slice up the collard greens.
Put collard greens in the bottom of the crockpot. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.) Serve hot, with Parmesan cheese if desired.
Anyone who enjoys sausage, beans, and greens will love this combination!
More Healthy Slow Cooker Dinners:
Beans and Legumes Index Page ~ Slow Cooker or Pressure Cooker
Slow Cooker Balsamic Chicken ~ Family Food on the Table
Low-Carb Slow Cooker Sweet and Sour Pot Roast ~ Kalyn’s Kitchen
Slow Cooker Curried Lentil Soup ~ A Beautiful Plate
Green Chile Shredded Beef Cabbage Bowl in the Slow Cooker or Pressure Cooker ~ kalyn’s Kitchen
Crockpot Sausage, Beans, and Greens
This Crockpot Sausage, Beans, and Greens is a healthy and delicious dish, you will want to make it over and over!
- 1 cup uncooked dried beans of any type, soaked overnight (You could substitute 1 can of beans)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 4-5 links hot turkey or pork Italian Sausage (use turkey sausage for South Beach diet)
- 1-2 tsp. oil, for browning sausage
- 1 bunch collard greens, cut into ribbons and washed
- 1/2 cup bean cooking liquid (or water plus liquid from canned beans if using canned)
- 1 tsp. finely minced fresh garlic
- (possibly more water if your crock pot is large)
- Parmesan cheese for serving, if desired
- Put beans in small saucepan with garlic powder, onion powder, and enough water to cover.
- Cook for about 30 minutes, or until beans are nearly done but still have a little bite.
- Drain, saving 1/2 cup of the cooking water. (Fresh cooked beans are by far better, but if you forget to soak some, use a can of kidney beans, white beans, or pinto beans and save 1/2 cup of water when you rinse them.)
- While beans cook, brown sausage well in frying pan, adding a little olive oil for turkey sausage. The crock pot kind of removes the color from browned foods, so let them get very, very brown.
- When sausages are nicely browned, remove from pan, cool enough to handle, and cut into slices
- .Cut stems off collard green, cut into ribbons crosswise, then cut the long ribbons into 2-3 pieces and rinse.
- Place collard greens in bottom of crock pot.
- Pour 1/2 cup bean cooking liquid into pan where you cooked the sausage, add fresh garlic, and cook 2-3 minutes to deglaze pan.
- Put beans in crock pot, top with sausage, and pour deglazing liquid from pan over.
- Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft and flavors are well-combined.
- Serve hot, with Parmesan cheese if desired.
I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in Crockpot Sausage, Beans, and Greens is a wonderfully healthful and low-glycemic food, making this perfect for any phase of the South Beach Diet. If you want a lower-carb dish, use less beans and more sausage and greens.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!
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