Best 8 Spicy Bean Stew With Sausages Recipes

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Elevate your taste buds with our tantalizing Spicy Bean Stew with Sausages, a hearty and flavorful dish that blends the goodness of beans, succulent sausages, and an array of aromatic spices. This delectable stew is not only a culinary delight but also a breeze to prepare, making it perfect for busy weeknights or cozy weekend gatherings. Dive into the rich and spicy flavors as you savor every bite of this comforting stew. Complement your meal with our curated collection of equally enticing recipes, including a refreshing Cucumber Salad with tangy dressing, a flavorful Quinoa Tabbouleh brimming with Mediterranean flavors, and a delightful Creamy Avocado Salsa that adds a touch of creaminess and freshness. Get ready to embark on a culinary journey that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE SAUSAGE AND BEAN STEW



Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Categories     main-dish

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

Steps:

  • If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
  • Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
  • Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
  • Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

SAUSAGE & BUTTER BEAN STEW



Sausage & butter bean stew image

Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

1 tbsp sunflower oil
16 chipolatas (try chorizo ones for a bit of chilli heat)
2 onions, sliced
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
small pack parsley, leaves picked and chopped
2 lemons, zested
crusty bread, to serve

Steps:

  • Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
  • Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

Nutrition Facts : Calories 739 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 2.7 milligram of sodium

SAUSAGE BEAN STEW



Sausage Bean Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1228mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 18g protein.

SPICY BEAN STEW WITH SAUSAGES



Spicy Bean Stew With Sausages image

This recipe is from The River Cottage Family Cookbook. I've changed it slightly. The original recipe calls for 8 pork sausages and a 14 ounce can of plum tomatoes. I use a pound of regular bulk sausage and a can of Italian or garlic flavored chopped tomatoes. (Use whatever flavor sausage and tomatoes you like.) Also, the original recipe says to let the stew simmer for one to two hours. The most I've allowed it to simmer is 30 minutes. It's a very, very good stew.

Provided by bernrome

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 lb bulk sausage
1 medium onion
2 garlic cloves
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 teaspoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon dried thyme or 2 sprigs fresh thyme
2 (14 1/2 ounce) cans diced tomatoes, undrained
salt
fresh ground black pepper

Steps:

  • Form sausage into approximately 1-inch meatballs. Heat oil in large pot over medium heat. Add sausages and fry them, turning them over until they are completely browned. Remove from pot and set aside.
  • While the sausages are browning, peel the onion and garlic and chop them as small as you can. Add the onion to the pot, turn the heat to low, cover the pot and sweat the onion, frying it gently in the pan for around 10 minutes, stirring from time to time so it doesn't catch on the bottom of the pot.
  • Add the garlic and fry for another two or three minutes. Stir in the brown sugar, nutmeg, cayenne, cloves and thyme.
  • Add the tomatoes and beans. Return sausages to the pot. Season with salt and pepper. Stir well and turn the heat up to medium. When the stew starts to simmer, put the lid on, turn the heat down and let it bubble gently. Stir occasionally. Allow stew to simmer for thirty minutes.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE



Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

  • Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
  • Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
  • Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
  • Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
  • Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
  • Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
  • Serve with feta and parsley, and with eggs, if you like.

SPICY SAUSAGE & BEAN ONE-POT



Spicy sausage & bean one-pot image

A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It's budget-friendly and ready in less than 30 minutes too

Provided by Katy Greenwood

Categories     Main course

Time 25m

Number Of Ingredients 6

1 tbsp vegetable oil
1 onion , thickly sliced
8 Cumberland sausages
1 fat garlic clove , crushed
2 x 400g cans kidney beans in chilli sauce
2-3 sprigs curly parsley , chopped

Steps:

  • Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.
  • Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

Nutrition Facts : Calories 524 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 3.6 milligram of sodium

SPICY BEANS WITH TURKEY SAUSAGE



Spicy Beans with Turkey Sausage image

Here's a jambalaya-type dish that comes together in the slow cooker. It's a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread. -Dorothy Jordan, College Station, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 11

1 pound smoked turkey sausage, halved and sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1-1/2 cups salsa
1 large green pepper, chopped
1 large onion, chopped
1/2 to 1 cup water
3 garlic cloves, minced
1 teaspoon ground cumin

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. 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 : Calories 350 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1412mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 26g protein.

HERBED WHITE BEAN AND SAUSAGE STEW



Herbed White Bean and Sausage Stew image

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Steps:

  • Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  • When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your stew even more delicious. Look for firm, ripe vegetables and high-quality sausage.
  • Don't be afraid to adjust the spice level: This recipe is written with a medium spice level, but you can easily adjust it to your liking. Add more cayenne pepper or red pepper flakes for a spicier stew, or omit them entirely for a milder version.
  • Serve with your favorite sides: This stew is hearty and filling on its own, but it can also be served with a variety of sides. Some popular options include cornbread, mashed potatoes, or rice.

Conclusion:

This spicy bean stew with sausage is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's packed with flavor and protein, and it can be easily customized to your liking. So next time you're looking for a quick and satisfying meal, give this recipe a try.

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