One-Pot Sausage White Bean (Print Version)

Savory sausage and white beans simmered with vegetables in a flavorful, hearty stew.

# 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 (14 oz each) cans 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

# 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 bell pepper to the same pot. Cook for 5 minutes until vegetables are softened.
03 - Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, smoked paprika, dried thyme, bay leaf, and chili flakes if using. Stir to combine.
05 - Return browned sausage to the pot. Add white beans and chicken broth. Bring the mixture to a simmer.
06 - Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
07 - Remove lid, stir in spinach or kale, and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
08 - Remove bay leaf before serving. Serve warm, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to relax while it simmers.
  • The sausage releases so much flavor into the broth that every spoonful tastes rich and satisfying.
  • It reheats beautifully the next day, sometimes even better than the first time.
  • You can swap ingredients based on what you have and it still turns out delicious.
02 -
  • Don't skip browning the sausage—it adds a layer of flavor you can't get any other way.
  • If your stew looks too thick, add a splash more broth; if it's too thin, let it simmer uncovered for a few extra minutes.
  • Taste before you add salt, because the sausage and broth can already be quite salty.
03 -
  • Use a heavy-bottomed pot or Dutch oven—it distributes heat evenly and prevents anything from sticking or burning.
  • If you like a thicker stew, mash a few of the beans against the side of the pot before adding the greens.
  • Always check your sausage label if you're cooking gluten-free or for someone with allergies, because ingredients vary widely between brands.
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