Smoked Sausage and White Bean Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 cups water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add the sliced smoked sausage and cook until browned, about 5 minutes.
4. 4 Sprinkle in smoked paprika and thyme, stirring to coat the sausage.
5. 5 Add the white beans, diced tomatoes, chicken broth, and water. Bring to a boil.
6. 6 Reduce heat to low, cover, and simmer for 20 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add kale or spinach in the last 5 minutes of cooking for a nutrient boost.

Substitutions

• Substitute chicken sausage for a lighter option or turkey kielbasa for a different flavor profile.

Pairings

• Pairs well with a crisp side salad and a glass of red wine.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Feel free to add vegetables like carrots or celery for more depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes for a complete meal.

FAQ