White Bean and Sausage Stew

6 -3 oz Italian or Turkey Sausages
1 Tbsp Olive Oil
1 Large Onion Sliced
1 Clove Garlic Chopped
2 -15 oz cans White Beans (Great Northern or Navy), Rinsed and Drained
1 -28 oz can Chopped Tomatoes Drained
1 Tbsp Chopped Fresh or 1 tsp Dried Thyme
Salt and Pepper

Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)