One-Pot Sausage White Bean (Printable)

A rustic stew combining savory sausage, creamy beans, and tender veggies simmered in flavorful broth for warmth and comfort.

# 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 tablespoon 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 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

# 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 - Add onion, carrots, celery, and bell pepper to the 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, thyme, bay leaf, and chili flakes if using. 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 cook for 25 minutes, stirring occasionally.
07 - Remove lid, stir in spinach or kale, and cook for 2 to 3 minutes until greens wilt. Season with salt and black pepper to taste.
08 - Discard the bay leaf before serving. Serve hot, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is a breeze even on your most exhausted nights.
  • The smoky sausage and creamy beans create a richness that feels indulgent without any fuss.
  • It tastes even better the next day, making it perfect for meal prep or planned leftovers.
  • You can swap in whatever vegetables or greens you have on hand and it still turns out beautifully.
02 -
  • Don't skip draining and rinsing the beans, the canning liquid can make the stew taste metallic and overly starchy.
  • Let the sausage actually brown instead of just warming it through, that caramelization is where half the flavor lives.
  • If the stew looks too thick after simmering, add a splash more broth or water and stir it in gently.
03 -
  • Add a splash of red wine vinegar or lemon juice right before serving to brighten all the flavors and cut through the richness.
  • If you have time, let the stew sit for 10 minutes off the heat before serving so the flavors can settle and the texture thickens slightly.
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching, thin pots will burn the vegetables before they soften.
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