Print

Cozy One-Pot Sausage and White Bean Stew (Easy Fall Dinner)

sausage and white bean stew - featured image
Print Recipe

A hearty, comforting stew made with smoked sausage, creamy white beans, and aromatic vegetables in a rich broth. Ready in about 45 minutes, this one-pot meal is perfect for busy weeknights and tastes like it simmered all day.

Ingredients

Scale
  • 12–14 ounces smoked sausage (kielbasa or andouille), sliced into half-moons
  • 2 cans (15 ounces each) white beans (cannellini, Great Northern, or navy), drained and rinsed
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred), undrained
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional garnishes: fresh parsley, grated Parmesan, olive oil drizzle, lemon juice

Instructions

  1. Prep the ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Mince the garlic. Slice the sausage into half-moons about ½-inch thick. Drain and rinse the white beans. Open the can of diced tomatoes. Measure the broth.
  2. Brown the sausage. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the sliced sausage in a single layer (work in batches if needed). Let it cook undisturbed for 3-4 minutes until the bottom is deeply browned. Flip and cook another 2-3 minutes. Remove the sausage to a plate using a slotted spoon.
  3. Sauté the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot as you stir. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Add the liquids and seasonings. Pour in the chicken broth and the can of diced tomatoes (with their juice). Stir to combine, scraping the bottom of the pot to release any remaining fond. Add the fresh rosemary sprigs and bay leaves. Season with a pinch of salt and several grinds of black pepper.
  5. Simmer the base. Bring the broth to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15 minutes.
  6. Add the beans and sausage. Stir in the drained white beans and the browned sausage. Return the stew to a gentle simmer. Cook uncovered for another 10-15 minutes, stirring occasionally. For a thicker stew, mash about a quarter of the beans against the side of the pot with your spoon before stirring them in.
  7. Adjust seasoning and finish. Remove the rosemary sprigs and bay leaves. Taste the broth and adjust salt and pepper as needed. If the stew tastes flat, a squeeze of fresh lemon juice or a splash of vinegar can brighten it up. Stir in a handful of fresh parsley if using.
  8. Rest before serving. Let the stew sit off the heat for 5-10 minutes. Serve hot, garnished with grated Parmesan or a drizzle of olive oil if desired.

Notes

For best flavor, brown the sausage properly to build a fond. Use low-sodium broth to control saltiness. The stew tastes even better the next day. To thicken, mash some beans against the pot. Add a Parmesan rind during simmering for extra umami.

Nutrition

Keywords: one-pot stew, sausage and bean stew, fall dinner, easy weeknight dinner, comfort food, white bean stew, smoked sausage stew

Find it online: https://tablemira.com/cozy-one-pot-sausage-and-white-bean-stew-easy-fall-dinner/