Sausage and Bean Stew Recipe

Sausage and Bean Stew RecipePhoto by: Taste of Home Sausage and Bean Stew Recipe Rating 4

I made this colorful, robust stew often when our three kids were living at home. Since it calls for lots of canned vegetables, it stirs up in a jiffy. It's versatile, too-you can substitute cubed turkey, chicken, ham or beef for the sausage. Plus, you can replace the beans with other vegetables of your choice.

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Sausage and Bean Stew Recipe
  • Prep/Total Time: 10 min.
  • Yield: 6-8 Servings
10 10

Ingredients

  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) lima beans, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice, optional

Directions

  • In a large saucepan, combine the first eight ingredients. Heat through. Serve with rice if desired. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 341 calories, 16 g fat (6 g saturated fat), 38 mg cholesterol, 1,470 mg sodium, 31 g carbohydrate, 8 g fiber, 16 g protein.

Originally published as Sausage Bean Stew in Quick Cooking September/October 1998, p31

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Reviews for Sausage and Bean Stew (1)

Sausage and Bean Stew Recipe

Sausage and Bean Stew

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Reviewed on Feb. 21, 2009 by dianepdk

I used one 28 ounce can of diced tomatoes. Also added one cup of chicken broth. Tasted rather bland, so I added one teaspoon each of: chili powder, cumin, garlic powder, and corriander. Also added some chopped onion and red pepper. Simmered for about 30 minutes to one hour.

 
 
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