Prep time 10 minutes

Cook time 6 hours on HIGH


1 lb. uncooked Great Northern beans
1 cup diced onion
1 can (12 oz.) Contadina® Tomato Paste
6 cups hot tap water, divided
12 oz. refrigerated fully cooked smoked beef sausage, halved lengthwise, sliced into 1/4-inch pieces
2 cups lightly packed sliced kale leaves

Lemon Gremolata:
1 Tbsp. grated lemon zest
1/4 cup lightly packed minced parsley
3 Tbsp. olive oil
1/2 tsp. kosher salt


  1. Place beans, onion and tomato paste in a 5-qt. slow cooker. Stir in 2 cups hot water; mix well. Add remaining 4 cups hot water. Stir in sausage and kale. Cover and cook on HIGH 6 hours.

  2. Meanwhile, prepare Lemon Gremolata: combine lemon zest, parsley, oil and salt in a small bowl; stir well.

  3. Before serving, set aside and refrigerate 4 cups cooked beans to make Smokey Beans & Rice Stuffed Peppers for Day 2.  To serve, spoon remaining beans into shallow soup bowls and top each serving with 1 Tbsp. of Lemon Gremolata.

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