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Kalyn's Kitchen

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 Slow Cooker Recipes to find more recipes like this one.

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Crockpot Sausage, Beans, and Greens from KalynsKitchen.com

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! And if you’d like a lower-carb version of this recipe just use more sausage and greens and a lot less beans and it will still be delicious!


Crockpot Sausage, Beans, and Greens from KalynsKitchen.com

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 also cook the beans in the crockpot if you have plenty of time.) You can use canned beans, but soaked and cooked dried beans are much better. 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.) Get the sausage as brown as you can, then let cool and cut into slices. Also slice up the collard greens.

Crockpot Sausage, Beans, and Greens from KalynsKitchen.com

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.

Crockpot Sausage, Beans, and Greens from KalynsKitchen.com

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

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

This Crockpot Sausage, Beans, and Greens is a healthy and delicious dish, you will want to make it over and over!

Ingredients:

  • 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

Directions:

  1. Put 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. (You can also cook the beans in the crockpot if you have plenty of time.)
  3. 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.)
  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, 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.

Notes:

Equipment:
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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analuzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Crockpot Sausage, Beans, and Greens found on KalynsKitchen.com

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38 comments on “Crockpot Sausage, Beans, and Greens”

  1. I love sausages =)Thanks for sharing this recipe. I will try it.

  2. Spinach will work but it will cook more quickly than collards.

  3. Can I swap in spinach for the collards? That's the only type of green I've managed to get my boyfriend to eat.
    I LOVE the idea of using the crock pot in the summer!

  4. Love all the flavors goin' on in this dish. And especially love the Crock Pot angle. Keeping the kitchen cool and cooking up something as delicious as this? Brilliant.

  5. Garrett, Hope you like it. I love this type of simple comforting food.

  6. This looks like my kind of recipe. Straight, simple, to the point and easy to prepare. Plus, I have the ingredients (or proper substitutions thereof) and plan to make this tonight. =)

  7. LibbyD, I'm not sure if slow-cooking will remove the bitterness from greens in the same way par-boiling does; I think I might par-boil them first.

    Italian Dish, the crockpot is so handy for summer!

  8. I've got to break out my crock pot, Kalyn. Especially now, when I'm running around with so much on my plate. My crock pot could help me! I love this recipe.

  9. I find my collards a bit bitter this year….lack of water?…and have been par-boiling them. Do you think the long cooking will get rid of the bitternesss or will it simply ruin the whole pot?

  10. Roberta, swiss chard would be great for this. I think it might cook a bit more quickly.

  11. And that cajun version sounds amazing, too!

  12. Could you use Swiss Chard, instead of greens? I am up to my ears in them in the garden.

  13. Lydia, great idea to cook the beans in the crockpot too!

  14. My slow cookers are a life saver in this hot and steamy weather, when I can't bear the thought of turning on the stove burners. I'd probably cook the beans in it, too.

  15. Wasabigirl, love the sound of your variation!

  16. I made this Cajun style. I used andouille sausage instead of Italian, added sauteed trinity (onion, bell pepper, celery), mustard greens instead of collards, some ham flavored soup base, and 2 tsp of cumin. It was fabulous and a big hit with my family. Served with pepper sauce, it's Louisiana flavor at it's best. Thanks for the recipe.

    Alexandria, LA

  17. Yum, I love the combo of sausages, beans and greens. This one sounds and looks particularly delicious.

    Thanks for sharing.

  18. Are you sure you’re not southern, Kalyn? First the Hoppin’ John Soup, now collard greens and sausage?? You’d fit right in down here, dahlin. Although, we might make you add a big ‘ol ham hock to that pot of greens!

  19. Thanks for the plug Kalyn! Your dish looks wonderful. It will be on my Thursday menu this week.

    Christine

  20. That’s good food!
    I love beans. And I’ve discovered that throwing some sausage into a stewy dish is like “instant flavor,” because of all the spices in the sausage.
    Good work.

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