nonstick cooking spray
1 pkg (20-oz) Italian sausage
1/2 to 3/4 lb fresh green beans, broken into bite-size pieces
2 lbs tomatoes, chunked
1 tsp fresh rosemary, chopped
1/4 cup balsamic vinegar
3/4 cup water
2 cups whole-kernel corn, drained if canned
1 tbsp instant polenta for thickener, if desired
Brown the sausages on all sides in a large nonstick skillet that has been lightly sprayed with nonstick cooking spray; remove to a slow cooker or crock pot.
Layer the green beans, tomatoes, and rosemary over the sausages.
In a small bowl, whisk the vinegar and water together; pour over the ingredients in the cooker. Place lid on cooker and cook on low 8 hours.
Carefully remove the sausages from the cooker and place on a cutting board. Add the corn to the cooker; replace lid.
Cut the sausages into bite-size pieces and return to the cooker. Stir in the polenta if you wish to thicken the stew. Cook until thickened or corn is heated through.
Serve with a crusty Italian bread, if desired.
1/2 to 3/4 lb fresh green beans, broken into bite-size pieces
2 lbs tomatoes, chunked
1 tsp fresh rosemary, chopped
1/4 cup balsamic vinegar
3/4 cup water
2 cups whole-kernel corn, drained if canned
1 tbsp instant polenta for thickener, if desired
Brown the sausages on all sides in a large nonstick skillet that has been lightly sprayed with nonstick cooking spray; remove to a slow cooker or crock pot.
Layer the green beans, tomatoes, and rosemary over the sausages.
In a small bowl, whisk the vinegar and water together; pour over the ingredients in the cooker. Place lid on cooker and cook on low 8 hours.
Carefully remove the sausages from the cooker and place on a cutting board. Add the corn to the cooker; replace lid.
Cut the sausages into bite-size pieces and return to the cooker. Stir in the polenta if you wish to thicken the stew. Cook until thickened or corn is heated through.
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