Rating: 4.5 stars
72 Ratings
  • 5 star values: 51
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 7

With layered flavors from smoked sausage, thyme, garlic, and a healthy mix of veggies, this sausage stew recipe tastes like it cooked all day. But here's a pleasant surprise: Our Sausage and White Bean Stew with Kale only requires 45 minutes of cooking time.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

8 hrs
30 mins
45 mins
30 mins
9 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.

  • Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.

  • In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.

  • In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

  • When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)


* To pick through dry beans, spread them on a large rimmed baking pan. Examine closely, discarding shriveled beans and small stones.

Nutrition Facts

453 calories; fat 16g; cholesterol 40mg; saturated fat 5g; carbohydrates 52g; mono fat 8g; poly fat 2g; insoluble fiber 14g; sugars 6g; protein 27g; vitamin a 11321.5IU; vitamin c 98.6mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.6mg; folate 310.5mcg; sodium 1199mg; potassium 1285mg; calcium 222.1mg; iron 5.8mg.