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    Home » Recipes » Course » Stew

    Easy Bean Stew With Sausage

    Published August 11, 2021 | Updated October 12, 2022 By Roxana Begum | 6 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Easy bean stew with sausage Pin image.

    Hearty bean stew with sausage is perfect for winters, weeknights and weekend brunches. It has a rich and complex flavor but is so easy to make. Customize it to suit your taste and diet preferences. 

    Bean stew cooked with sausage and served in a dutch oven.

    Bean and Sausage Stew

    This recipe tastes like you have slaved all day to make it, but comes together with some easy tricks. Just about anyone can make this.

    And that too with readily available pantry staples. It’s a sure winner at a weekend brunch like these potato waffles.

    Delicious bean and sausage stew on a nicely toasted crisp bread slice or whole wheat naan is so nutritious and tasty.

    Recipe Ingredients

    Here are some notes about ingredients for this recipe.

    Side view of a bowl of bean and sausage stew served with bread.
    • Olive Oil: I prefer to use extra virgin olive oil when I make it for a weekend brunch, but you can also use regular olive oil.
    • Onion: red, yellow or white onions are fine.
    • Sausage: Sweet or mild sausage works great in this recipe. But if you want to make it spicy, try sujuk, a Turkish spicy sausage.
    • Garlic: Minced fresh garlic or very thinly sliced garlic works too.
    • Tomato paste: This is what gives a nice consistency and richness to the stew.
    • Beans: Here I have used a combination of pinto beans, kidney beans and black beans. The flavors of this combination works great with sausage. To make it easy I use low-sodium canned beans, but you can also substitute that with ½ cup of dried beans for each kind. Soak the beans overnight and then cook until well done before using in the recipe.
    • Herbs: I used dried bay leaves and oregano. But you may also use fresh thyme or basil instead of oregano.
    • Tabasco: This is my secret. Just a few drops of this smoky and spicy sauce adds a nice kick to the stew. 

    How to Make It

    *Full recipe at the end of blog post.

    • Brown the chopped onions and sausage until softened.
    • Add garlic, beans, herbs, salt, tabasco, pepper, and water.
    • Bring it to a boil, reduce the heat and let it simmer. Add tomato paste and cook to thick consistency. 
    • Garnish with herbs and drizzle olive oil. Serve hot with toasted bread.
    Steps for making bean and sausage stew.

    Variations

    • Add Other Vegetables: Use diced carrots, celery, tomatoes, greens or bell peppers. Add to sautéed onions and cook a few minutes.
    • Other Spices: You can try adding ½ teaspoon cumin, 1 teaspoon coriander, 1 to 2 tablespoons sweet paprika or a pinch of cayenne pepper.
    • Cheese: Top the stew with grated parmesan or cheddar cheese.
    • Other toppings: Try sour cream or yogurt and chopped green onions.
    • Vegan: Instead of sausage, use sautéed tofu, tempeh, mushrooms, vegan sausage or serve with avocado slices.

    Tips and Notes

    Consistency: For a thicker stew, puree a cup of the cooked stew and stir it back.

    Make Ahead: This stew tastes better a day or two later. So you can make it up to two days before.

    Storage: Leftovers can be refrigerated for 4 to 5 days. The stew can be frozen for 2 to 3 months. Thaw, add water if needed and reheat. 

    Slow cooker: Make this recipe using all ingredients except sausage. Roast the whole sausages  in oven at 425 degrees F for about 10 to 15 minutes, slice and add to stew and simmer. You could also brown sliced sausage with oil in a pan on the stove. 

    Bowls full of sausage stew with beans.

    How to quick soak dried beans: Bring water to a rolling boil. Add rinsed dried beans, bring it a boil again. Turn off the heat, cover with a lid and soak for 2 hours.

    Nutrition Facts

    Beans are an excellent source of protein, fiber, vitamins and minerals. They are a source of antioxidant phytochemicals such as quercetin, anthocyanin and saponins. Other health benefits attributed to regular consumption of beans are — lowering of cholesterol and blood pressure, prevention of constipation, improved gut health, better management of diabetes and weight.

    Try using turkey sausage or chicken sausage to make it lighter.

    A bowl of bean and sausage stew served with bread.

    More Stew Recipes 

    • Fesenjan (Persian Pomegranate Walnut Stew)
    • Okra Stew with Lamb
    • Mirchi Ka Salan (Pepper Curry)
    • Nihari (Beef Shank Stew)

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Overhead view of bowls full of sausage stew with beans.
    5 from 6 votes

    Easy Bean Stew with Sausage

    Hearty bean stew with sausage is perfect for winters, weeknights and weekend brunches. It has a rich and complex flavor but is so easy to make. Customize it to suit your taste and diet preferences.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Print
    Save for Later Saved!
    Course :Main Course
    Cuisine :American
    Servings: 6 portions
    Calories: 334kcal
    Author: Roxana Begum

    Ingredients

    • 2 tablespoons extra-virgin olive oil plus more serving
    • 1 onion large, chopped
    • ½ pound beef sausage mild, sliced thick
    • 3 garlic cloves minced
    • 15 ounces pinto beans rinsed and drained, see note
    • 15 ounces kidney beans rinsed and drained, see note
    • 15 ounces black beans rinsed and drained, see note
    • 2 cups water
    • 1 teaspoon oregano dried or 2 thyme springs
    • 1 bay leaf large
    • Salt to taste
    • ⅓ teaspoon Tabasco adjust per taste
    • ½ teaspoon ground black pepper
    • 2 tablespoons tomato paste
    • Chopped green onions optional
    US Customary - Metric

    Equipment

    • Small Dutch Oven
    • Wooden Spoon
    Prevent your screen from going dark

    Instructions

    • In a large cooking pot, heat oil over medium-high. Add chopped onions and saute until softened. Then add sausage and cook until brown on edges, about 5 to 7 minutes.
    • Add garlic and stir a few minutes. Then add pinto beans, kidney beans, black beans and 1 cup water. Bring it all to a boil, reduce the heat and let it simmer for about 5 minutes.
    • Next add oregano, bay leaf, salt, Tabasco, black pepper and stir. Continue to simmer the stew for about 10 minutes.
    • Stir in the tomato paste and cook until the sauce is of a thick consistency. Add water ¼ cup at a time to adjust stew to desired thickness. Adjust the seasonings as per taste.
    • Garnish with chopped fresh herbs and drizzle of olive oil. Serve hot with toasted bread.

    Notes

    • Beans: Here I have used a combination of pinto beans, kidney beans and black beans. The flavors of this combination works great with sausage. To make it easy I use low-sodium canned beans, but you can also substitute that with ½ cup of dried beans for each kind. Soak the beans overnight and then cook until well done before using in the recipe.
    • For more information about other ingredients and variations, check the blog post above.
    • Consistency: For a thicker stew, puree a cup of the cooked stew and stir it back.
    • Make Ahead: This stew tastes better a day or two later. So you can make it up to two days before.
    • Storage: Leftovers can be refrigerated for 4 to 5 days and can be frozen for 2 to 3 months. Thaw, add water if needed and reheat.
    • Slow cooker: Make this recipe using all ingredients except sausage. Roast the whole sausages in oven at 425 degrees F for about 10 to 15 minutes, slice and add to stew and simmer. You could also brown sliced sausage with oil in a pan on the stove.
    • How to quick soak dried beans: Bring water to a rolling boil. Add rinsed dried beans, bring it a boil again. Turn off the heat, cover with a lid and soak for 2 hours.
    • Nutrition facts are approximate and do not include added salt.

    Nutrition

    Serving: 1.25Cups | Calories: 334kcal | Carbohydrates: 33g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 858mg | Fiber: 8g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 3mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

    More Bean Recipes

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    • Spicy Corn Salad
    • Sprouts Salad with Coconut (Sundal)
    « Tahini Marble Cake
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    Reader Interactions

    Comments

    1. Jess

      August 16, 2021 at 3:46 pm

      Dipping a thick piece of crusty french bread in this stew is my definition of Heaven!

      Reply
    2. Toni

      August 16, 2021 at 3:27 pm

      This is totally comforting! Everyone at my house loved it!

      Reply
    3. Ana

      August 16, 2021 at 3:21 pm

      Found this bean stew recipe so easy to make plus delicious! I made it this weekend and the family loved it. Thanks for the recipe!

      Reply
      • Roxana Begum

        August 16, 2021 at 6:04 pm

        So glad you liked it!

        Reply
    4. Elle

      August 16, 2021 at 2:54 pm

      Comforting, tasty and easy to make... I wish all recipes would fit this criteria. Thank you for sharing... can't wait to try it out!

      Reply
    5. Alisa

      August 16, 2021 at 2:38 pm

      This recipe is so great to have on a rainy day! Delicious!

      Reply

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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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