One-Pot Sausage White Bean (Printable)

Sausage and white beans simmered with veggies in a flavorful broth for a warm, comforting 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 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

# How To Make It:

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 onion, carrots, celery, and bell pepper. Cook for 5 minutes until softened.
03 - Stir in garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add diced tomatoes, smoked paprika, thyme, bay leaf, and chili flakes if using. 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 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 with crusty bread if desired.

# Helpful Tips:

01 -
  • Everything cooks in one pot, so cleanup takes about three minutes and you can actually relax after dinner.
  • The sausage releases its smoky fat into the broth, flavoring every bean and vegetable without any extra effort.
  • It tastes even better the next day, which means leftovers become the lunch you actually look forward to.
  • You can use whatever vegetables are lurking in your crisper drawer and it still turns out delicious.
02 -
  • Browning the sausage first is not optional, it adds a caramelized flavor that you cannot get by just simmering everything together.
  • Do not skip draining and rinsing the beans, the canning liquid can make the stew cloudy and too starchy.
  • If the stew looks too thick after simmering, add a splash more broth or water, it should be soupy but not watery.
03 -
  • Add a Parmesan rind to the pot while it simmers, it melts into the broth and adds a salty, nutty depth that tastes like you worked much harder than you did.
  • If your sausage is lean, add an extra tablespoon of olive oil so the vegetables have enough fat to soften properly.
  • Taste the stew before serving and add a squeeze of lemon juice if it needs brightness, acidity wakes up all the other flavors.
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