Slow-Cooker Irish Sausage, Bean & Cabbage Stew
Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours or overnight. Drain the beans. Stir together the beans, stock, carrots, garlic, caraway seeds, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the beans are just tender, 7 to 8 hours.Advertisement
Mash some of the beans against the side of the slow cooker to thicken and enhance the texture of the soup; stir gently. Add the cabbage, tomatoes, and sausage to the slow cooker; cover and cook on HIGH until the cabbage is tender, about 30 minutes. Stir in the vinegar and salt. Ladle the stew into bowls, and drizzle evenly with the oil.
Multicooker Directions: In Step 1, stir together the drained soaked beans, stock, carrots, garlic, caraway seeds, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are just tender, about 8 hours. Turn off the cooker. In Step 2, add the cabbage, tomatoes, and sausage to the mashed bean mixture. With the lid off, press SAUTÉ [Normal]. Bring the soup to a boil; cook, uncovered, until the cabbage is tender, stirring occasionally. Turn off the cooker. Finish Step 2.