This savory white bean sausage stew is packed with protein, fiber and flavor. Use vegan, turkey, or chicken sausage for a nourishing stew to warm you up on cold nights!
I thought I was all done with soups and stews for the winter. No. It’s so cold today that I decided to go ahead and share this white bean sausage stew recipe. It may come in handy for the chilly weekend ahead and especially for my friends in the North digging out of the latest snow storm. This stew is made up of foods you probably already have on hand. You can use a good quality vegan or vegetarian sausage, turkey or chicken sausage to add flavor. Just check to make sure it’s made with ingredients you love. You can often find great options made fresh in the store.
[clickToTweet tweet=”With meat and meat-free options, make this hearty White Bean Sausage Stew for dinner tonight!” quote=”With meat and meat-free options, make this hearty White Bean Sausage Stew for dinner tonight!”]
I first made this recipe in the Instant Pot back in January. It was a cold evening and I wanted something quick, hearty and delicious. I had dried white beans in the pantry along with a can of diced tomatoes. Though the beans were not soaked, I decided to test them out in the pressure cooker. It worked! If you have an electric pressure cooker, take the same steps listed in the recipe but saute the sausage and aromatics all in the Instant Pot (multicooker) and add the dry beans and other ingredients. Cook with natural release for 20 minutes. If you don’t have a pressure cooker, I’ve included a short cut on how to make it quicker using canned beans at the end of the recipe.
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White Bean & Sausage Stew (Vegan & Meat Option)
- 2 tablespoon Extra Virgin Olive Oil plus more for serving
- 1 pound spicy vegan or chicken sausage (no casing)
- 1 large onion, diced
- 2 medium carrots, diced
- 1 28 ounce can diced tomatoes
- 4 cups vegetable or chicken broth
- ½ pound soaked, dry white beans (cannellini or Great Northern)
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 bay leaf
- Coarse salt and pepper to taste
- In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook until browned, breaking the sausage into smaller pieces as it cooks. Remove from the pot and set aside.
- Add the remaining tablespoon olive oil to the pot. Sauté the carrots and onion until the onion starts to soften.
- Add the browned sausage, beans, broth, tomatoes, garlic, bay leaf, and thyme. Bring to a boil, then reduce heat to medium-low. Cook until the beans are tender, about 1½ -2 hours, adding additional water or broth if needed.
- Once the beans are soft, taste and adjust seasoning. Add to bowls to serve. Top with extra olive oil and thyme for garnish.