Sausage and Bean Stew

Things that I can prep or cook ahead of time are an absolute MUST for keeping my sanity.  Which I think is why I am such a fan of crock-pot cooking and one-dish meals.  During the school year, just about everything that we eat is a casserole, stirfry, soup or stew.  Lately Sunday has been our cooking day - we get everything for the week prepped, cook the things we can, and then we are good to go for the rest of the week. 

This Suausage and Bean Stew is one of those meals - easy to make, easy to enjoy.

Sausage and Bean Stew

1 onion, finely diced
2 cloves minced garlic
4 slices bacon
1 lb chicken sausage (any flavor - we used roasted red pepper)
2 cans navy beans
1 can red kidney beans
2 C. frozen sweet corn
1Tbsp. dried parsley
1/4 tsp. cracked black pepper
2/3 C. water (use the water from rinsing out the cans of beans)

If the sausage is not fully cooked, then brown before using.  Cook the bacon until crispy and cut into pieces, set aside.  Cut the sausage links in half, and then in 1/4 inch slices.  Dump all ingredients (except bacon) into a crock pot and cook on low for 6 to 8 hours.  Add bacon with about 10 -20 minutes left.