2 pounds smoked turkey sausage, cut into 1 1/2-inch pieces
1 T. vegetable oil
1/2 c. minced shallots
3 garlic cloves, minced
2 c. dried flageolets or other dried white beans (about 1 pound)
2 c. water
1/4 c. minced fresh or 1 T. dried thyme
1 t. celery seeds
1/4 t. freshly ground black pepper
2 cans (14 1/2-ounce) chicken broth
1. Heat a large nonstick skillet over medium heat. Add sausage. Saute 5 minutes or until browned. Remove from pan and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic. Cook 1 minute, stirring constantly.
2. Sort and wash beans. Add beans, shallot mixture, water and the remaining ingredients to slow cooker. Cover and cook on High 8 hours or until beans are tender.
Yield: 8 servings (serving size: 1 1/4 cups)
Source: Cooking Light, March 2003
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