One-Pot Sausage White Bean (Printable)

Savory sausage and creamy white beans simmered with fresh vegetables in a rich broth for a warm, satisfying meal.

# What You Need:

→ Meats

01 - 14 oz smoked sausage (e.g., 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 tablespoon 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 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - ½ teaspoon chili flakes (optional)
16 - Salt and black pepper, to taste
17 - 2 tablespoons olive oil

# Step-by-Step:

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 - In the same pot, add diced onion, sliced carrots, celery, and red bell pepper. Cook for 5 minutes until softened.
03 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add drained diced tomatoes, smoked paprika, dried thyme, bay leaf, and optional chili flakes. Stir to combine.
05 - Return browned sausage to the pot. Add white beans and broth. Bring mixture to a simmer.
06 - Reduce heat to low, cover, and let stew cook for 25 minutes, stirring occasionally.
07 - Remove lid, stir in fresh spinach or kale, and cook 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
08 - Remove bay leaf before serving. Serve hot, optionally with crusty bread.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering it all day, but you'll be eating in under an hour.
  • One pot means one cleanup, and the leftovers somehow get even better overnight.
  • It's flexible enough to handle whatever vegetables or greens you have hiding in the crisper drawer.
02 -
  • Don't skip browning the sausage, that caramelized crust is where half the flavor lives.
  • If your stew tastes flat, a squeeze of lemon juice or a splash of vinegar at the end will brighten everything up.
  • Let it rest for 10 minutes before serving, the flavors settle and the broth thickens just a bit.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and to keep the heat even while it simmers.
  • Taste the stew before adding salt, the sausage and broth can be salty enough on their own.
  • If the stew gets too thick, thin it out with a little extra broth or water, it should be soupy and spoonable, not gloppy.
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