Description
This Spicy Sausage and White Bean Stew is a bold and hearty one-pot meal combining smoky sausage, creamy white beans, tangy tomatoes, and warming spices. It’s perfect for cold nights or busy weeknights, delivering comfort and flavor in every spoonful.
Ingredients
Meat and Oil
- 1 lb spicy Italian sausage (pork or chicken), sliced
- 1 tbsp olive oil (if needed)
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups baby spinach or kale
Spices and Seasonings
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and black pepper, to taste
Other Ingredients
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 cups chicken broth
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Brown the Sausage: Heat a large pot or Dutch oven over medium-high heat. Add the sliced spicy Italian sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: If the pot is dry, add 1 tablespoon of olive oil. Add the diced onion and chopped red bell pepper to the pot. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, crushed red pepper flakes, dried oregano, and dried thyme. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Incorporate Tomato Paste: Add 2 tablespoons of tomato paste to the pot and cook for 1 minute, stirring to combine and intensify the flavor.
- Add Liquids and Beans: Pour in the diced tomatoes (with juices), the drained and rinsed white beans, and 3 cups of chicken broth. Stir everything together until fully combined.
- Return Sausage to Pot and Simmer: Return the browned sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes. This allows the flavors to meld and the stew to thicken slightly.
- Add Greens: Stir in 2 cups of baby spinach or kale. Cook for an additional 2–3 minutes until the greens are wilted and tender.
- Season and Serve: Taste the stew and season with salt and black pepper as needed. Serve hot, garnished with freshly chopped parsley or basil for a burst of fresh flavor.
Notes
- For a milder stew, substitute sweet Italian sausage and reduce the crushed red pepper flakes.
- To add extra heat, incorporate cayenne pepper or your favorite hot sauce.
- For a thicker stew, mash some of the beans against the side of the pot with the back of a spoon during simmering.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- This stew pairs wonderfully with crusty bread or served over rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup & Stew
- Method: Stovetop
- Cuisine: Italian-Inspired
