Chicken and Sausage White Bean Pot

Give flageolet beans a try here. French in origin, these beans are prized for their light flavor and creamy texture.

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4.0 by 24 people

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  • Makes: 10 servings
  • Hands On: 1 hr
  • Total Time: 3 hrs 30 mins (includes quick soak)

Chicken and Sausage White Bean Pot

Directions

  1. Rinse beans. In a 4-quart pot or Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse beans.
  2. Cook bacon or pancetta in an 8-quart Dutch oven over medium heat for 8 minutes or until crisp. Remove to a large bowl with a slotted spoon. Add whole sausage to Dutch oven; cook for 6 minutes or until browned, turning occasionally. Add to bowl with bacon. Season chicken all over with salt and pepper. Add to Dutch oven; cook for 8 minutes over medium-high heat until well-browned, turning occasionally. Remove to bowl with bacon and sausage; set aside in refrigerator. Drain all but 1 tablespoon drippings from the Dutch oven.
  3. Add onions, carrots, and celery to Dutch oven and cook for 8 minutes or until golden, stirring occasionally. Add garlic and cook and stir for 1 minute. Stir in broth, tomato paste, drained beans, parsley sprigs, and bay leaves. Bring to boiling; reduce heat and simmer, uncovered, for 40 to 45 minutes or until beans are almost tender, stirring occasionally.
  4. Preheat oven to 350 degrees F. Cut cooked sausage into 1-inch pieces. Stir sausage and bacon into bean mixture in Dutch oven. Place chicken on top so the skin is exposed. Transfer to oven and bake, uncovered, for 1 hour.
  5. In a small bowl combine bread crumbs and butter. Scatter bread crumbs on top of bean mixture and bake for 20 minutes more or until crumbs are golden. Remove bay leaves and herb sprigs before serving. Garnish with parsley.

From the Test Kitchen

To use canned beans, skip step 1. Rinse and drain 4 15-ounce cans great Northern, cannellini, or navy beans. Add beans in step 3, and reduce stock to 6 cups. Continue as directed.

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Nutrition Facts (Chicken and Sausage White Bean Pot)

  • Per serving:
  • 486 kcal ,
  • 24 g fat
  • (8 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 92 mg chol. ,
  • 1092 mg sodium ,
  • 37 g carb. ,
  • 9 g fiber ,
  • 5 g sugar ,
  • 30 g pro.
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Reviews (4)

24 Ratings
564 Days Ago
It sounds like a slice of hearty country bread and a very simple green salad would be appropriate accompaniments. Would those who've made it comment on sides?
679 Days Ago
I liked it so much the first time I made it, I'm making it again. I didn't have andouille, but used a spicy carnitas sausage made by our local grocery store. Plenty of zip! Might try adapting to slow cooker, but it sure smells great slow cooking in the oven! Very hearty. Added extra amount of vegetables and some kale, and applewood smoked bacon.
737 Days Ago
I am so happy we made this dish! We used Northern beans (cans), pancetta, only 6 oz andouille sausage and 6oz ground turkey. we used 4 carrots and 2 celery stocks. We used 5 drumsticks. It was surprisingly easy to make. It was a long prep and cooking time prior to oven cooking but so worth it! We let it cook in oven a bit longer then 1 hour. We loved it! The andouille sausage had a bit of a bite so I'm happy I only used half of what it called for. No it did not have a super strong flavor but ours was not bland at all! If you want a strong flavor just taste test as you go and add more spices! I would recommend trying it out!
Judy Moore 763 Days Ago
Sounded so good. Took a lot of prep time. I made it as described but all in all seemed very bland. I would not make again,

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