White Beans and Sausage is one of those winter meals I crave once the weather turns cool and I need something warm to fill me up. Sausage and beans, with a thick garlicky broth full of veggies, what’s not to love? It’s smell, slowly simmering in the kitchen fills the home with herbs, garlic, onions, and sausages, you can hardly wait to dig in once they’re finished cooking.
I love this White Beans and Sausage recipe served over warm fresh cornbread or just by itself. Either way, this is what you need when the weather turns cold.
Here’s my White Beans and Sausage recipe:
- 1 Pound Dry Beans
- 1 Quart Chicken Stock
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Oregano
- ½ to ¾ Teaspoon Red Pepper Flakes
- 3 Bay Leaves
- 13 Ounces Polska Kielbasa, ½ inch slices
- 1 Can Diced Tomatoes, 14 Ounce
- 2 Cans Water
- ½ Pound Diced Potatoes, ½ inch
- 1 Pound Carrots, peeled, ½-inch rounds
- 2 Tablespoons Olive Oil
- 1 Red Onion, Diced
- 1 Cup Celery, diced
- 6 Cloves Garlic
- 8 Ounces Fresh Arugula or Baby Spinach
-Rinse and sort the dry beans to remove any weird beans or stones. Soak the beans at least 8 hours, overnight is best, then drain and rinse
-In a large heavy-bottomed pot or Dutch Oven, add the beans, chicken stock, sausage, tomatoes, 2 cans of water, and the dry herbs. Bring to a boil, then reduce heat, cover and simmer for approximately 1½ hours, until beans are almost done (check the cooking instructions on the bean package, cooking times may vary)
-Add the potatoes and carrots and bring to a boil, then reduce the heat and continue to simmer for approximately 30-45 minutes
-In a separate frying pan, sauté the onions in 2 tablespoons of olive oil for 3 minutes until soft, then add the celery and sauté for 2 more minutes. Finally, add the garlic and sauté for 1 minute, add the onion mixture to the beans.
-The carrots will be the test if the soup is done or not. Test a large carrot. If it’s done, the soup is done.
-Add the fresh arugula, stir to combine and wilt, about 1 minute.
-Serve with cornbread or by itself, it’s delicious either way! Enjoy