Smoked Sausage and White Bean Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 tbsp olive oil
• 14 oz (400 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crushed)
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 4 cups (960 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp red wine vinegar or lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1) Brown sausage in olive oil over medium-high heat for 5–7 minutes; transfer to a bowl.
• 2) Sauté onion in the same pot over medium heat for 6–8 minutes; add garlic for 30 seconds.
• 3) Stir in tomato paste and spices; cook 1 minute to deepen flavor.
• 4) Add broth and beans; return sausage to pot and bring to a boil.
• 5) Reduce to a gentle simmer (195–205°F / 90–96°C) and cook 25 minutes, stirring occasionally.
• 6) Mash some beans in the pot to thicken, then simmer 5 minutes more.
• 7) Finish with vinegar (or lemon) and parsley; adjust salt and pepper and serve hot.

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Why You’ll Love This Recipe

• Big, smoky flavor with simple ingredients you can find anywhere.
• Creamy beans naturally thicken the broth into a cozy, stew-like texture.
• One pot, straightforward steps, and easy to scale for meal prep.
• Tastes even better the next day as the flavors settle in.

Grocery List

• Produce: 1 large yellow onion, 1 head garlic, 1 small bunch fresh parsley, 1 lemon (optional)
• Dairy: None (optional serving: grated Parmesan)
• Pantry: Smoked sausage (kielbasa or andouille), 2 cans cannellini beans, low-sodium chicken broth, tomato paste, olive oil, dried thyme, dried rosemary, bay leaf, smoked paprika, crushed red pepper flakes (optional), kosher salt, black pepper, red wine vinegar

Full Ingredients

For the stew

• 1 tbsp olive oil
• 14 oz (400 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch (1.25 cm) coins
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 cloves garlic, minced (about 1 1/2 tbsp)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed between your fingers
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 4 cups (960 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans (or other white beans), drained and rinsed
• 1 tsp kosher salt (start here; add more at the end if needed)
• 1/2 tsp freshly ground black pepper

To finish

• 1 tbsp red wine vinegar (or 1 tbsp lemon juice)
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Brown the smoked sausage

Set a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then add the sliced smoked sausage in an even layer.

Cook for 5–7 minutes, stirring occasionally, until the sausage is browned around the edges and some flavorful bits stick to the bottom of the pot. Transfer the sausage to a bowl, leaving the drippings behind.

Step 2: Soften the onions

Reduce heat to medium. Add the diced onion to the pot and cook for 6–8 minutes, stirring and scraping up browned bits, until the onion is soft and lightly golden.

If the pot looks dry at any point, add 1–2 tbsp water or broth to loosen the fond rather than adding more oil.

Step 3: Add garlic and toast the seasonings

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.

Stir in the 2 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 bay leaf, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute, stirring, until the tomato paste darkens slightly and smells rich and savory.

Step 4: Build the broth and add the beans

Pour in 4 cups (960 ml) chicken broth, scraping the bottom of the pot well to dissolve any browned bits (they add a lot of flavor).

Stir in the drained and rinsed white beans, then season with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 5: Simmer until cozy and flavorful

Bring the pot to a boil over high heat, then reduce heat to maintain a steady, gentle simmer at 195–205°F (90–96°C).

Simmer uncovered for 25 minutes, stirring every 5–7 minutes so nothing sticks. The broth should reduce slightly and take on a fuller, stew-like body.

Step 6: Thicken the stew and return the sausage

Return the browned sausage (and any juices in the bowl) to the pot. Use the back of a spoon to mash about 1 cup of beans against the side of the pot to naturally thicken the broth.

Simmer for 5 minutes more at 195–205°F (90–96°C) until the sausage is hot throughout and the stew looks slightly creamy.

Step 7: Brighten, taste, and serve

Turn off the heat. Stir in 1 tbsp red wine vinegar (or lemon juice) and 2 tbsp chopped parsley.

Taste and adjust with additional salt and pepper as needed. Remove the bay leaf before serving. Serve hot in bowls, ideally with crusty bread to soak up the broth.

Pro Tips

• Choose a bold sausage: Andouille brings more spice; kielbasa is milder and slightly sweeter. Either works beautifully.
• Thicken without flour: Mashing some beans creates a creamy texture while keeping the stew naturally thick and hearty.
• Control salt smartly: Use low-sodium broth and add salt gradually, especially since smoked sausage can be salty.
• Keep the simmer gentle: Aim for 195–205°F (90–96°C) so the beans stay intact and the broth doesn’t reduce too aggressively.
• Don’t skip the vinegar/lemon: That small splash at the end makes the stew taste deeper and more balanced.

Variations

• Greens version: Stir in 3 cups baby spinach or chopped kale during the last 3–5 minutes of simmering until wilted.
• Spicier stew: Use andouille and increase red pepper flakes to 1/2 tsp, or add 1 tbsp hot sauce at the end.
• Creamier finish: Stir in 2 tbsp grated Parmesan off heat (it will melt in) and add a drizzle of olive oil on top.

Storage & Make-Ahead

Let the stew cool to room temperature for about 30 minutes, then refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat until steaming hot and reaching 165°F (74°C), adding a splash of broth or water if it thickened in the fridge. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 21 g protein, 33 g carbohydrates, 9 g fiber, 22 g fat, 7 g saturated fat, 980 mg sodium.