Sausage and Bean Stew

Weeknights were made for Sausage and Bean Stew, a rustic French recipe that simmers up in one cozy little pot. Every bowl is bright tomatoes, creamy white beans, and topped with toasted bread.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, French
Servings 4 servings
Calories 524 kcal

Ingredients
  

  • 4 thick slices bread torn into 1-inch pieces
  • 2 tablespoons olive oil plus more for drizzling
  • 16 ounces ground Italian sausage sweet or mild (see note 1)
  • 1 red onion chopped (see note 2)
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried (see note 3)
  • 1/2 teaspoon crushed red pepper flakes optional, or more to taste (see note 4)
  • 1 (28-ounce) can diced tomatoes undrained
  • 2 (15-ounce) cans white beans rinsed, drained, and divided (see note 5)
  • 1 cup white wine or water, plus more as needed (see note 6)
  • Salt and freshly ground black pepper

Instructions
 

  • Adjust oven rack to upper-middle position and preheat broiler on high. Arrange the torn pieces of bread in a single layer on a rimmed baking sheet. Broil until browned, about 5 minutes, shaking the pan as necessary for even browning. Remove from oven and set aside.
  • Meanwhile, in a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add sausage and onion. Cook, stirring occasionally, until sausage and cooked through and onions are softened, about 5 to 7 minutes.
  • Stir in garlic, thyme, and red pepper flakes until fragrant. Stir in tomatoes and their juice, 1 can of beans, and wine. Bring to boil, reduce heat, and simmer uncovered until stew thickens and darkens, about 10 to 15 minutes.
  • Add remaining can of beans to pot. If stew looks too thick, add more wine or water, 1/4 cup at a time until stew reaches desired thickness. Stir until heated through, 3 to 5 minutes.
  • Season to taste with salt and pepper. Garnish individual portions with chunks of bread and a drizzle of olive oil.

Notes

  1. Italian Sausage: Sweet or mild, but you can use hot or spicy if you prefer. To substitute sausage links, brown them in the skillet with the onion, then transfer to a cutting board and chop into small pieces. Return to the pot.
  2. Red onion: Yellow or white onions are fine too.
  3. Thyme: Fresh thyme tastes a lot better than dried here. But, dried works if that's all you have.
  4. Red pepper flakes: Omit if you don't like spicy food. Add more if you do!
  5. White beans: You can use navy beans, great northern beans, Cannelini beans, or whatever beans you have in your pantry. 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking).
  6. White wine: Choose a dry variety such as Chardonnay. Substitute water or chicken broth if you want to omit the wine.
  7. Yield: This recipe makes 4 (2-cup) servings.
  8. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  9. Make ahead: This stew tastes even better the second day. Make up to 3 days in advance, holding back the bread chunks until serving time.
  10. Freezer: Chill within 2 hours, transfer to a freezer-safe container, label, and freeze for up to 3 months. Thaw overnight in the refrigerator. Toast the bread chunks the day you are serving the stew.
  11. Leafy greens: A handful of kale or spinach adds a pretty green color and extra heartiness to the stew.
  12. Parmesan cheese: A sprinkle of cheese fits right in here.

Nutrition

Serving: 2cupsCalories: 524kcalCarbohydrates: 7gProtein: 17gFat: 43gSaturated Fat: 14gCholesterol: 86mgSodium: 843mgPotassium: 391mgFiber: 1gSugar: 2gVitamin A: 240IUVitamin C: 10mgCalcium: 49mgIron: 2mg
Keyword sausage and bean stew
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