Kalyn's Kitchen

Crockpot Sausage, Beans, and Greens

Crockpot Sausage, Beans, and Greens is a healthy and delicious comfort food meal that you’ll make over and over if you like these ingredients!

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Crockpot Sausage, Beans, and Greens photo of finished dish in serving bowl

I’m always a fan of making slow cooker recipes when it’s summer, because slow cookers are such 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 Crockpot 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 any type of sturdy leafy greens like Swiss Chard, Kale, or even Bok Choy 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! If you like these ingredients I bet you’re going to love this tasty dish! It also freezes well, so don’t be afraid to double the recipe if you have a large slow cooker.

What ingredients do you need for this recipe?

  • uncooked dried beans
  • Garlic Powder (affiliate link)
  • Onion Powder (affiliate link)
  • uncooked hot turkey or pork Italian Sausage (see notes)
  • olive oil
  • large bunch collard greens
  • bean cooking liquid (or water plus liquid from canned beans if using canned)
  • Minced Garlic (affiliate link)
  • Parmesan cheese for serving, if desired

How can you make this recipe lower in carbs?

Beans are high in fiber, so the net carbs of this recipe are possibly not as high as you might imagine. But if you’d like to make it lower in carbs, just double the sausage and greens and use a lot less beans for a lower-carb version that will still be delicious!

Crockpot Sausage, Beans, and Greens process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Soak dried beans overnight, then drain, add fresh water, Garlic Powder (affiliate link), and Onion Powder (affiliate link), 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 also cook the beans in the crockpot or Instant Pot if you prefer.
  2. You can use two cans of canned beans, but soaked and cooked dried beans are much better.
  3. When beans are almost cooked, brown the sausage well in a non-stick frying pan. (You’ll need to add a little oil for turkey Italian sausage.)
  4. Get the sausage as brown as you can, then let cool and cut into slices.
  5. Also slice up the collard greens.
  6. Put collard greens in the bottom of the crockpot.
  7. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes.
  8. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan. 
  9. 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.)
  10. Serve hot, with Parmesan cheese if desired. Anyone who enjoys sausage, beans, and greens will love this combination!

Crockpot Sausage, Beans, and Greens close-up photo of finished dish in serving bowl

More Healthy Slow Cooker Dinners:

Beans and Legumes Recipe Index ~ 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

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Crockpot Sausage, Beans, and Greens

Crockpot Sausage, Beans, and Greens

Yield 6 servings
Prep Time 50 minutes
Cook Time 6 hours
Total Time 6 hours 50 minutes

This Crockpot Sausage, Beans, and Greens is a healthy and delicious comfort food dinner you'll want to make it over and over!


  • 1 cup uncooked dried beans of any type, soaked overnight (see notes)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 5 links uncooked hot turkey or pork Italian Sausage (see notes)
  • 2 tsp. olive oil, for browning sausage
  • 1 large 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
  • Parmesan cheese for serving, if desired


  1. Put soaked beans in small saucepan with garlic powder, onion powder, and enough water to cover.
  2. Cook for about 30 minutes, or until beans are nearly done but still have a little bite. Drain beans, saving 1/2 cup of the cooking water.
  3. You can also cook the beans in the crockpot or Instant Pot if you prefer. Fresh cooked beans are by far better, but if you forget to soak some, use two cans of kidney beans, white beans, or pinto beans and save 1/2 cup of water when you rinse them.
  4. 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 brown.
  5. When sausages are nicely browned, remove from pan, cool enough to handle, and cut into slices
  6. Cut stems off collard green, cut into ribbons crosswise, then cut the long ribbons into 2-3 pieces and rinse.
  7. Place collard greens in bottom of crock pot.
  8. 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.
  9. Put beans in crock pot, top with sausage, and pour deglazing liquid from pan over.
  10. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft and flavors are well-combined.
  11. Serve hot, with Parmesan cheese if desired.


I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe. This freezes well, so if you have a larger slow cooker I would double the recipe.

You could substitute two 15 oz. cans of beans, but freshly-cooked beans are much better! I used My Favorite Turkey Italian Sausage for this recipe.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 372mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 version, use less beans and more sausage and greens.

Find More Recipes Like This One:
 Use Slow Cooker Recipes to 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!

Pinterest image of Crockpot Sausage, Beans, and Greens

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    40 Comments on “Crockpot Sausage, Beans, and Greens”

  1. We are always on the look out for new crockpot recipes, especially at this time of year. The holidays are so busy — without our slow cooker, we’d have to eat sandwiches or fast food at least 3 night a week!

    Harold Burton

  2. Delicious! I used 1 1/2 cans of red beans and they worked great. I did need to add a little water. It took 4 1/2 hours on low in my slow cooker for the collard greens to be perfect. A few dashes of Texas Pete is a nice condiment to use with it.

  3. Pingback: 40 Keto Crockpot Recipes For Ketogenic Meal Planning & Weight Loss

  4. Nancy, did you figure this out? I don't see anything about tags in the materials Ziplist sent me, but if you send me an e-mail I can get you in touch with them.

  5. I can find my old recipes by tags, but when I type in the new tag and hit + and Save, nothing happens.

  6. I got an e-mail from Ziplist today saying they had changed it but I haven't had a chance to look at it much yet. Dinner guests are coming in a few minutes so I can't really look at it now, but I think if you poke around you'll find out it works pretty much as usual.

  7. Kalyn! Help! What has happened to Ziplist? I depend on it and now it looks like Pinterest which is confusing to me. The pictures are nice, but I cannot get my tags to "take". Help!

  8. So glad you liked the idea!

  9. I made this vegan and posted it on my blog.. giving you credit for the original recipe. We loved it!!!!!

  10. I think spinach might get too soft in the slow cooker, but kale would need just slightly more time than collard greens.

  11. I'm not a fan of collard greens, but love kale & spinach. If I substituted, do you know how they would cook? How much faster?

  12. So glad you liked it!

  13. I made this for dinner on Sunday. I started the collard greens a little ahead of time so that they wilted down a bit before I added the other ingredients. After wilting the collard greens (and I only used about 1/2 pound of chicken sausage), everything fit in my 1 quart crock pot. I just thought your single friends reading this blog might like to know about that. 🙂 And even though my beans were undercooked, it's still freaking delicious.

  14. Carrie, so glad to hear this was a hit. I remember when I first tried collard greens (in Hopping John Soup) and I was surprised how much I liked them!

  15. made this yesterday. it was so good. the dried beans are definitely better also! my family wrinkled their noses when i mentioned collard greens but admitted it was good when they finally tasted it! i am a new fan of collard greens.

  16. I love using my crockpot in the summer! The house doesn't get hot and I love coming home to a cooked meal!

  17. Thanks for sharing this recipe, I love the combo of sausage

  18. I make something like this with kale on top of the stove but this crockpot version sounds great!