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Great Northern Bean Stew

This thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
  • Total Time
    Prep: 20 min. Cook: 55 min.
  • Makes
    6 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 cup chopped onion
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups chopped cabbage
  • 1 cup sliced carrots
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons minced fresh parsley

Directions

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.
  • Stir in parsley; cook 5 minutes longer.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 cup: 274 calories, 15g fat (5g saturated fat), 27mg cholesterol, 937mg sodium, 26g carbohydrate (11g sugars, 8g fiber), 11g protein.

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Reviews

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Average Rating:
  • James
    Jan 31, 2020

    I have been making this recipe for sometime now and it is absolutely delicious. Last night though I switched things up. My local butcher had ground hot Italian sausage on special, so I used it instead of the pork sausage. After cooking the ground HIS, I removed it and drained it on some paper towels. Then I deglazed the dutch oven with a 1/2 cup white wine and reduced it down a little. I added everything but the cooked HIS and cooked it for about 10 minutes. Added the cooked HIS, brought to a boil, covered and reduced hit to low. Simmered for 50 minutes, added fresh parsley and served.

  • Brian
    Oct 17, 2019

    Made this according tot h recipe using Italian chicken Sausage and diced fresh garden tomatoes. It was "OK", just not great. It lacked depth of flavor. Perhaps lots of fresh garlic, more thyme, some celery and maybe some potatoes would improve the flavor. But, it's certainly quick and easy to make and it's a decent meal. Serve it with some hot, crusty rolls.

  • Sharon
    Mar 4, 2019

    I had a 3/4 of a bag of cole slaw mix that I had used for another recipe and wasn't relishing throwing it out. I cook for just two of us now and I have been searching out different ways to use up stuff. I wasn't actually looking for this recipe, but boy am I glad I found it! I soaked some beans the night before and cooked them up before making the stew. When I got up this morning, I cut up some brown and serve sausage patties that I got at the warehouse store and added the onion....just enough fat in the sausage to cook the onion and I added the rest of the ingredients. I live in an apartment style condo and I am sure my neighbors were going nuts with the smells through the building.....oh my gosh, I had a tiny bit for my breakfast! This is SO very good! Great way to kill up packaged cole slaw mix. I love some of the other ideas I read in the reviews....ground beef, other beans would all be good ideas. I'm thinking I'm going to try San Marzano tomatoes the next time I make it and add a little water while leaving the brown sugar out. That would make it a little more lower carb friendly. For those of you not looking for stew because this is chocked full of veggies and not much broth, add water and a little more seasonings. This is definitely a keeper....thanks so much! :)

  • Katie
    Dec 29, 2018

    This recipie is amazing as is, super easy and flavorful. It is even better with a pack of andouille sausage chopped up and added with the ground sausage.

  • gmalovesyou
    Oct 9, 2018

    I made this again for elk camp this year. I made a huge pot and it was licked clean. My family prefers hamburger instead of sausage but it was amazing and I got rave reviews for making it. Cold weather requires a nice hot bowl of delicious soup. I have also made it with red beans instead of white beans. I don't think the beans matter. Everyone loved it.

  • Leslie
    Oct 9, 2018

    Do you think this could be made in the slow-cooker, and would the ingredients need to be altered, and how long would it cook? I also realize one would need to brown the meat and onions first in a separate pan, and then proceed with the slow cooker.

  • shapeweaver
    Apr 13, 2018

    This recipe was made on 4/12/18 ,and I made a few changes after reading the other reviews. Instead of a 28 ounce can of tomatoes only a 15 ounce was used. I used two 15 ounce cans of Northern Beans. The amount of sausage was increased to 1 1/2 pounds. I left out the hot sauce and parsley (just a personal preference ). My SO and I both enjoyed this very much . Thanks for posting. :)

  • kiki61
    Nov 9, 2017

    Excellent stew! I read through the reviews before making this dish, and took some advice from those. Instead of using the 15 oz can of beans the recipe calls for, I used a 48 oz jar of beans with water. I didn't have hot sauce so I added a pinch of crushed red pepper flakes. It was so delicious, a definite keeper!

  • superjaybrd
    Oct 7, 2016

    To those of you saying it needs more liquid, trust the process! As the cabbage cooks down, there will be plenty of liquid. Adding water will take away from the deliciousness! I've made this recipe dozens of times over the years...it has never let me down. (I add more brown sugar and hot sauce, my family's preference)

  • Joan1908
    Jan 17, 2016

    I used hamburger instead of sausage, as I don't like sausage. Left out the hot sauce. We loved this. Definitely will make again.