Sausage Bean Stew Recipe
Sausage Bean Stew Recipe photo by Taste of Home
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Sausage Bean Stew Recipe

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Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 6-8 servings


  • 4 cups chicken broth
  • 3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained
  • 3 medium carrots, diced
  • 3 celery ribs, diced
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1/2 cup medium pearl barley
  • 1/2 cup dried lentils
  • 1 teaspoon hot pepper sauce
  • 1 cup chopped fresh spinach

Nutritional Facts

1-1/2 cup: 338 calories, 16g fat (7g saturated fat), 38mg cholesterol, 1228mg sodium, 32g carbohydrate (6g sugars, 10g fiber), 18g protein.


  1. In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through. Yield: 6-8 servings.
Originally published as Sausage Bean Stew in Country Woman January/February 1995, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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jesskate User ID: 1411456 201008
Reviewed Nov. 15, 2009

"My family loves this stew on a cold day with cornbread. I add a 8 oz can of tomato sauce."

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