Sausage and White Bean (Printable Version)

A savory blend of sausages, white beans, and vegetables simmered slowly for a warming dish.

# What You Need:

→ Meats

01 - 4 pork sausages, sliced into thick rounds (approx. 12 oz)

→ Vegetables

02 - 1 large onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 14 oz canned diced tomatoes
07 - 2 cans (14 oz each) white beans, drained and rinsed
08 - 2 cups low-sodium chicken stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 2 tablespoons olive oil
13 - Salt and black pepper, to taste
14 - Fresh parsley, chopped (for garnish)

# How To Make:

01 - Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook until browned on all sides, about 5 minutes. Remove sausages and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
03 - Stir in garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
04 - Return sausages to the pot. Add diced tomatoes, white beans, chicken stock, and bay leaf. Stir to combine.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally until vegetables are tender and flavors meld.
06 - Remove bay leaf. Season with salt and black pepper to taste. Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • Hearty and filling
  • Gluten-Free option available
02 -
  • Use gluten-free sausage to keep the recipe gluten-free.
  • Leftovers keep well refrigerated for up to 3 days.
03 -
  • Brown sausages thoroughly to enhance flavor.
  • Simmer gently to let flavors meld perfectly.
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