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Sausage and Bean Stew

Weeknights were made for Sausage and Bean Stew, a rustic French recipe that simmers up in one cozy little pot. Every bowl is bright tomatoes, creamy white beans, and topped with toasted bread.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 servings
Calories: 524 kcal
Course: Main Course , Soup
Cuisine: French , American

Ingredients

  • 4 thick slices bread torn into 1-inch pieces
  • 2 tablespoons olive oil plus more for drizzling
  • 16 ounces ground Italian sausage sweet or mild (see note 1)
  • 1 red onion chopped (see note 2)
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried (see note 3)
  • 1/2 teaspoon red chili flakes optional, or more to taste (see note 4)
  • 1 (28-ounce) can diced tomatoes undrained
  • 2 (15-ounce) cans White beans rinsed, drained, and divided (see note 5)
  • 1 cup white wine or water, plus more as needed (see note 6)
  • Salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Adjust oven rack to upper-middle position and preheat broiler on high. Arrange the torn pieces of bread in a single layer on a rimmed baking sheet. Broil until browned, about 5 minutes, shaking the pan as necessary for even browning. Remove from oven and set aside.
  2. Meanwhile, in a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add sausage and onion. Cook, stirring occasionally, until sausage and cooked through and onions are softened, about 5 to 7 minutes.
  3. Stir in garlic, thyme, and red pepper flakes until fragrant. Stir in tomatoes and their juice, 1 can of beans, and wine. Bring to boil, reduce heat, and simmer uncovered until stew thickens and darkens, about 10 to 15 minutes.
  4. Add remaining can of beans to pot. If stew looks too thick, add more wine or water, 1/4 cup at a time until stew reaches desired thickness. Stir until heated through, 3 to 5 minutes.
  5. Season to taste with salt and pepper. Garnish individual portions with chunks of bread and a drizzle of olive oil.

Notes

  • Italian Sausage: Sweet or mild, but you can use hot or spicy if you prefer. To substitute sausage links, brown them in the skillet with the onion, then transfer to a cutting board and chop into small pieces. Return to the pot.
  • Red onion: Yellow or white onions are fine too.
  • Thyme: Fresh thyme tastes a lot better than dried here. But, dried works if that's all you have.
  • Red pepper flakes: Omit if you don't like spicy food. Add more if you do!
  • White beans: You can use navy beans, great northern beans, Cannelini beans, or whatever beans you have in your pantry. 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking).
  • White wine: Choose a dry variety such as Chardonnay. Substitute water or chicken broth if you want to omit the wine.
  • Yield: This recipe makes 4 (2-cup) servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: This stew tastes even better the second day. Make up to 3 days in advance, holding back the bread chunks until serving time.
  • Freezer: Chill within 2 hours, transfer to a freezer-safe container, label, and freeze for up to 3 months. Thaw overnight in the refrigerator. Toast the bread chunks the day you are serving the stew.
  • Leafy greens: A handful of kale or spinach adds a pretty green color and extra heartiness to the stew.
  • Parmesan cheese: A sprinkle of cheese fits right in here.

Nutrition Information

Serving 2cups Calories 524kcal (26%) Carbohydrates 7g (2%) Protein 17g (34%) Fat 43g (66%) Saturated Fat 14g (70%) Cholesterol 86mg (29%) Sodium 843mg (35%) Potassium 391mg (11%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 240IU (5%) Vitamin C 10mg (11%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 524

% Daily Value*

Serving 2cups
Calories 524kcal 26%
Carbohydrates 7g 2%
Protein 17g 34%
Fat 43g 66%
Saturated Fat 14g 70%
Cholesterol 86mg 29%
Sodium 843mg 35%
Potassium 391mg 8%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 240IU 5%
Vitamin C 10mg 11%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.