white-bean-and-sausage-stew

 

Little mess. Very little clean up. Easy to make. Good reheated. Satisfying.  AND my 1 year old likes it. This is the kind of dinner that makes me so happy! (and takes my stress level down about 10 notches)

The original recipe, torn from my February issue of Bon Appetit, called for chorizo, but I just so happened to have some turkey smoked sausage in the fridge, so I made a substitution. Turns out that was probably a really good decision. In reading  the online reviews, people that used chorizo weren’t too thrilled with the texture and flavor of it. On the other hand, we loved our version of this white bean and turkey smoked sausage stew!

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One Skillet White Bean and Sausage Stew

Yields 6 servings. Adapted from Bon Appetit.

Ingredients:

2 Tbsp olive oil
13 oz turkey smoked sausage, sliced into 1/4 - 1/2 inch thick medallions
1 large onion, sliced
4 cloves of garlic, minced
2 sprigs of fresh thyme
2 15-oz cans of Great Northern beans, rinsed
2 cups low-sodium chicken broth
Kosher salt
Freshly ground pepper
Smoked paprika
5 oz baby spinach (about 10 cups)

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprigs. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt, pepper, and smoked paprika. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Fold sausage into stew. Divide stew among bowls and serve.

19 Responses to “One Skillet White Bean and Sausage Stew”

  1. 1

    Leah | So, How's It Taste? — February 28, 2013 @ 12:45 pm

    I am so going to make this soon! I love white beans and I make a similar soup with that kind of sausage and black-eyed peas. The paprika intrigues me, too. Thanks for the recipe!

  2. 2

    Jone — February 28, 2013 @ 4:29 pm

    Any thoughts on how it would be to sub kale for the baby spinach?

    • Beth replied: — February 28th, 2013 @ 7:14 pm

      I think kale would work great!

  3. 3

    Lesley Eats — March 1, 2013 @ 4:35 pm

    This is definitely a toddler mom kind of recipe! “One skillet” that needs to be cleaned is the giveaway. :)

  4. 4

    Sue (KyddSR) — March 5, 2013 @ 8:33 am

    I made a riff of this last night & it was delicious. Thanks for the idea!

  5. 5

    ErinsFoodFiles — March 5, 2013 @ 9:02 am

    This is a great combo I’ve had in other incarnations. I’ll be trying it this way!

  6. 6

    Traciwilbur — March 5, 2013 @ 8:24 pm

    Like Erin, I’ve had other versions so I’m really excited to try this…and I have a busy few days ahead and Turkey Smoked Sausage in the freezer that needs to be used. Thank you!

  7. 7

    Kris Schlitt — March 6, 2013 @ 9:50 am

    Made this last night and loved it. Will be cooking with Great Northern beans again soon. Thanks for posting.

  8. 8

    Meal Planning Week 10 | Steph's Sustenance — March 28, 2013 @ 2:51 am

    [...] Thursday: White Bean and Sausage Stew [...]

  9. 9

    Katie — June 30, 2013 @ 2:09 pm

    Anyone think this could be transformed to a crock pot meal? I’m all about my crock pot now that summer is heating up :-)

  10. 10

    MaryBeth — July 13, 2013 @ 7:35 pm

    I doubled this and cooked it in the crockpot. Also added some fresh rosemary because I had extra. It was delicious! Next time I will triple it! Not enough left over.

    • Beth replied: — July 17th, 2013 @ 9:27 am

      Glad to know it works in the crockpot too!

  11. 11

    Ami — July 17, 2013 @ 2:05 am

    I’ve made something very similar except it uses white bratwurst sausage and rotisserie chicken pieces. It’s so hearty and there’s always leftovers which always taste better!!

    • Beth replied: — July 17th, 2013 @ 9:26 am

      Ooh, what a great idea to add chicken pieces to it as well. Will have to give that a try!

  12. 12

    Sarah — October 2, 2013 @ 10:08 pm

    Great recipe. I had to use dried herbs and veggie broth and frozen spinach but it still turned out great. We added a can of green chilies too. Loved it! Thank you for posting this recipe.

  13. 13

    sherry — October 16, 2013 @ 12:00 am

    Making this in a Crock pot would be cool!! Does anyone have crock specific cooking directions/ times/ tipspleas?? Thx! :)

  14. 14

    Alexandra — November 4, 2013 @ 4:53 pm

    One of the easiest meals to make on a limited time frame. I love making it because it tastes great and I have leftovers for days. It’s especially great when I only have an hour or two in-between classes and studying to make dinner. Wonderful recipe!!

  15. 15

    Lisa — January 9, 2014 @ 7:37 pm

    Hi. This was good, however I augmented it a bit. I added a squirt of rooster sauce, half a chicken bouillion cube and let it simmer with the sausage. (Thyme sprigs included,) for an hour. It gave lots of flavor. Also spinach at the end for about 20 min. More stew like. Lots of flavor. Easy recipe. Thanks!

  16. 16

    Diana Walker — March 12, 2014 @ 6:12 pm

    I used one can of Northern Beans to totally smash (for thickening) and two cans Cannellini beans. I also added one can of diced carrots. I used Turkey sausage that was a bit spicy. I called it White bean and Sausage Stew, and it was one of the best meals I’ve ever fixed! Yum-my!!

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