Hearty White Bean and Sausage Stew
A comforting and filling stovetop stew featuring tender white beans and savory sausage, simmered with vegetables and herbs for a rich, hearty dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Liquids
- Seasoning
- Cooking
- Garnish
Let’s make it
Preparation
Drain the soaked white beans and rinse them well under cold water.
Cooking
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the sliced smoked sausage and cook until browned and slightly crisp, about 5 minutes. Remove sausage and set aside.
Cooking
In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft and fragrant.
Cooking
Add minced garlic and cook for another 1 minute until aromatic, stirring frequently to avoid burning.
Cooking
Return the browned sausage to the pot, then add the drained white beans, canned diced tomatoes with juice, chicken broth, bay leaf, dried thyme, smoked paprika, salt, and black pepper to taste. Stir well to combine.
Cooking
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 35 to 40 minutes until the beans are tender and stew has thickened slightly. Stir occasionally to prevent sticking, and add water or broth if it becomes too thick.
Finishing
Remove the bay leaf, taste the stew and adjust salt and pepper as needed. Let the stew rest off heat for 5 minutes before serving to develop flavors.
Serving
Ladle the hearty white bean and sausage stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or cornbread if preferred.
Tips & notes
Soak the white beans overnight to reduce cooking time and improve digestion. Browning the sausage well adds great depth of flavor. Stir occasionally during simmering to prevent the stew from sticking or burning on the bottom, adding extra broth if needed to maintain desired consistency.
Saving it for later
Cool leftovers to room temperature and transfer to an airtight container. Refrigerate within 2 hours and consume within 3 to 4 days. This stew freezes well; thaw overnight in the refrigerator before reheating.
Reheating
Reheat stew gently over medium-low heat on the stovetop, stirring occasionally to prevent sticking. Add a splash of water or broth if it is too thick. Heat until hot throughout, about 5 to 7 minutes. Alternatively, reheat in the microwave in a covered microwave-safe bowl, stirring halfway through.
