One-Pot Sausage White Bean (Printable)

Savory sausage and creamy white beans meld with tender vegetables in a hearty one-pot stew.

# What You 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

# Steps:

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 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 chili flakes if using. Stir to combine.
05 - Return browned sausage to the pot, then add white beans and chicken broth. Bring the mixture to a simmer.
06 - Reduce heat to low, cover, and cook 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 hot, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking.
  • The smoky sausage flavors the broth as it simmers, so you get depth without much effort.
  • It reheats beautifully and tastes even better the next day when the flavors have settled in.
  • You can swap the greens, the sausage, or the beans and it still works every time.
02 -
  • Drain the canned tomatoes or the stew will turn soupy and lose the thick, hearty texture you want.
  • Don't skip browning the sausage, that caramelization is what gives the broth its smoky depth.
  • Add the greens at the very end so they stay bright and tender instead of turning gray and mushy.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing sticks to the bottom.
  • Taste the stew before adding extra salt, the sausage and broth usually bring enough on their own.
  • If you like it thicker, mash a few of the beans against the side of the pot with your spoon to release their starch.
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