White Bean and Sausage Stew

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.

Ingredients Nutrition


  1. Soak the beans overnight, covered with water; drain.
  2. In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
  3. Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
  4. Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
  5. Add the mushrooms. Cook for 30 minutes longer.


Most Helpful

I absolutely adored the taste of this recipe! I chose to make it today, because I didn't have to work today and would have the time. I'm so glad I did...this is delicious. Mine did not turn out too thick at all, in fact, it may have been a little soupy, even after 4 hours of cooking. But whether this turns out as a soup or a stew, it is delicious and I'll make it again! Thanks for posting. This is a keeper! Made for 123 Hits tag.

breezermom October 11, 2009

Absolutely fantastic recipe! Everybody loved it! The only change I had to make was not add in the ham since we don't eat pork. So I added in some extra sausages and mushrooms instead. The only hard work involved was making the roux! Thank you for sharing this wonderful recipe, definitely will be making it again! :)

Aaliyah's&Aaron'sMum December 30, 2008

I wish there were 10 stars for this recipe! It's a WOWser! After making the roux and softening the pepper,celery and onion in oil---added everything to the crockpot, cooking for 7 hours---5 of which I was over-whelmed by the deeeelightful smells in my kitchen!! This would be great over rice, too---but just as wonderful in a bowl with mightyro's cornbread. This goes right into my HardDrive recipe file. It's a keeper, for sure!

Caroline Cooks September 04, 2008

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