Country Bean Stew

Country Bean Stew

  • Cook Time: 7 - 8 hours (Low) or 3 1/2 - 4 hours (High)
  • Servings: 0
  • Course: Main Dish

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  • 6 cups water
  • 2 cups dry Great Northern beans
  • 3 large carrots, coarsely chopped
  • 12 ounces lean boneless lamb, cut into cubes
  • 8 ounces bulk Italian sausage
  • 3 medium onions, coarsely chopped
  • 3 cloves garlic, minced 3 cups water
  • 1 teaspoon instant beef bouillon granules
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 cup dry red wine
  • 1/3 cup tomato paste (1/2 of a 6-ounce can)
  • 1/2 cup cubed cooked ham
  • 1/4 cup snipped fresh parsley


Step 1

In a large saucepan, combine the 6 cups water and the dry beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat.

Step 2

Cover and let stand for 1 hour. Drain beans; rinse with cold water and drain again.

Step 3

In a 4- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner, combine beans and carrots.

Step 4

In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is brown, breaking up sausage as it cooks. Drain off fat.

Step 5

Transfer meat mixture to cooker. Stir in the 3 cups water, the bouillon granules, thyme, and oregano.

Step 6

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours

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