One-Pot Sausage White Bean (Printable)

Savory sausage, white beans, and vegetables simmered together in a rich, comforting broth.

# What You'll Need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into rounds

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes, drained
08 - 1 tbsp tomato paste
09 - 2 cans (14 oz each) white beans (cannellini or Great Northern), drained and rinsed
10 - 2 cups fresh spinach or kale, roughly chopped

→ Liquids

11 - 3 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

12 - 1 tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 bay leaf
15 - ½ tsp chili flakes (optional)
16 - Salt and black pepper, to taste
17 - 2 tbsp olive oil

# Step-by-step Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced sausage and sauté for 4 to 5 minutes until browned. Remove sausage and set aside.
02 - Add onion, carrots, celery, and red bell pepper to the same pot. Cook for 5 minutes until vegetables soften.
03 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, smoked paprika, dried thyme, bay leaf, and optional chili flakes. Stir to combine thoroughly.
05 - Return browned sausage to the pot. Add drained white beans and chicken broth. Bring the mixture to a simmer.
06 - Reduce heat to low, cover, and simmer gently for 25 minutes, stirring occasionally.
07 - Remove lid, stir in chopped spinach or kale, and cook for 2 to 3 minutes until greens wilt. Season with salt and black pepper to taste.
08 - Remove bay leaf before serving. Serve hot, optionally with crusty bread.

# Expert Advice:

01 -
  • It uses one pot, which means less cleanup and more time to actually sit down and eat.
  • The sausage does most of the heavy lifting for flavor, so you don't need a long ingredient list or fancy techniques.
  • Leftovers taste even better the next day once everything soaks together overnight.
02 -
  • Don't skip browning the sausage, that caramelization is where half the flavor comes from.
  • If your stew looks too thick, add a splash of broth or water. If it's too thin, mash a few beans against the side of the pot to thicken it naturally.
  • Always taste before adding salt, the sausage and broth are often salty enough on their own.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and distribute heat evenly.
  • If you have time, let the stew sit for 10 minutes off the heat before serving. It settles and thickens just enough to cling to your spoon perfectly.
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