One-Pot Sausage White Bean (Printable)

Savory sausage and white beans cooked with fresh vegetables, creating a cozy and flavorful main dish.

# What You Need:

→ Meats

01 - 14 oz smoked sausage (such as 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 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 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 red 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 diced tomatoes, smoked paprika, dried thyme, bay leaf, and chili flakes if using. Stir to combine evenly.
05 - Return browned sausage to the pot, then add white beans and broth. Bring mixture to a gentle simmer.
06 - Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.
07 - Remove lid, stir in spinach or kale, and cook for 2 to 3 minutes until greens are wilted. Season with salt and black pepper to taste.
08 - Discard bay leaf before serving. Serve hot, optionally with crusty bread.

# Expert Hints:

01 -
  • Everything cooks in one pot, so cleanup is as easy as dinner itself.
  • The smoky sausage and creamy beans create a richness that feels indulgent without any fuss.
  • It tastes even better the next day, which means leftovers you'll actually look forward to.
02 -
  • Don't skip browning the sausage, that caramelization is where half the flavor lives.
  • If your stew looks too thick after simmering, just splash in a little more broth or water until it feels right.
  • Always remove the bay leaf before serving or someone will end up crunching into it, and that's never pleasant.
03 -
  • Rinse your canned beans thoroughly under cold water to get rid of that starchy liquid that can make the stew taste flat.
  • Let the stew rest off the heat for five minutes before serving so the flavors settle and the texture thickens just a little.
  • If you're making this ahead, undercook it slightly and finish it when you reheat so the vegetables don't turn to mush.
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