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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.

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 Crockpot Sausage, Beans, and Greens:

(Scroll down for complete recipe with nutritional information.)

  1. 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 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!

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

6

Serving Size:

1

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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    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.