Best 6 White Bean And Sausage Stew In Pumpkin Bowls Recipes

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Indulge in a hearty and comforting culinary experience with our exquisite White Bean and Sausage Stew. This delectable dish is a harmonious blend of tender white beans, succulent sausage, and an array of flavorful vegetables, slow-cooked in a rich and savory broth. Served in rustic and edible pumpkin bowls, this stew becomes a feast for both the eyes and the palate. Our collection of recipes offers diverse variations to cater to various dietary preferences and taste buds. From a classic rendition featuring savory Italian sausage to a vegetarian delight brimming with roasted vegetables, there's a perfect recipe for every palate. Embrace the warmth and nourishment of this hearty stew, perfect for a cozy dinner or a special gathering.

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

WHITE BEAN-SAUSAGE STEW



White Bean-Sausage Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1/4 cup dry red wine
1 cup low-sodium chicken broth
2 14-ounce cans cherry tomatoes
1 29-ounce can cannellini beans, drained and rinsed
6 links sweet Italian sausage (about 1 1/4 pounds)
1 5-ounce package baby arugula (about 8 cups)
Sliced fresh basil and grated parmesan cheese, for topping

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes.
  • Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tablespoons olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes.
  • Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese.

Nutrition Facts : Calories 630, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 43 milligrams, Sodium 1382 milligrams, Carbohydrate 50 grams, Fiber 20 grams, Protein 31 grams, Sugar 13 grams

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

WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS



White Bean and Sausage Stew in Pumpkin Bowls image

Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 21

2 cups dried navy beans
2 bay leaves
2 sprigs fresh thyme, plus 1 tablespoon leaves
1 teaspoon whole black peppercorns
5 cups homemade or low-sodium store-bought chicken stock
1 large onion, coarsely chopped
12 (about 2 pounds each) sugar pumpkins, washed and dried
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1 pound turkey sausage, casings discarded, coarsely chopped
3 dozen red pearl onions, peeled
14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
4 medium carrots, peeled and cut into 1/4-inch rounds
2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
1 stalk celery, trimmed and cut into 1/4-inch dice
1/2 pound white button mushrooms, trimmed and quartered
1 cup fresh shelled or thawed frozen baby peas
1/4 cup all-purpose flour
1 1/4 cups whole milk
2 tablespoons coarsely chopped fresh sage

Steps:

  • Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
  • Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
  • Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
  • Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
  • Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
  • Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

WHITE BEAN AND SAUSAGE STEW



White Bean and Sausage Stew image

This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.

Provided by mightyro_cooking4u

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup dried white bean
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon ground cayenne pepper
1/2 teaspoon fresh ground pepper
1/2 lb smoked ham, diced
1/2 cup sliced smoked sausage
1 1/2 tablespoons minced garlic
2 (14 1/2 ounce) cans chicken broth
3 cups sliced mushrooms (use white and or or a combination of wild mushrooms)

Steps:

  • Soak the beans overnight, covered with water; drain.
  • In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
  • Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
  • Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
  • Add the mushrooms. Cook for 30 minutes longer.

BECCA'S PUMPKIN, SAUSAGE & WHITE BEAN STEW



Becca's Pumpkin, Sausage & White Bean Stew image

Number Of Ingredients 1

1 bag 2 tablespoons olive oil 1 small onion, chopped 2 tablespoons chopped parsley 1 teaspoon ground cumin 2 small potatoes, washed and cut into cubes 4 Italian-style pork or turkey sausage links 1 small pumpkin, peeled, deseeded and cubed 1 cup canned white beans, drained 4 cups chicken broth

Steps:

  • Start by adding the olive oil to a heavy bottomed six-litre pot or Dutch oven. Over medium heat, brown the sausage in the olive oil for about 10 minutes, then remove and set aside. Next, sauté the chopped onion in the same oil left from cooking the sausage, until the onions are clear. Add the potatoes, pumpkin, beans, broth and seasonings to the pot. Bring the mixture to a boil. Put the sausage back in and reduce the heat to medium-low. Cook for approximately 30 minutes, until the vegetables are tender and the sausage is done. Serve and enjoy!

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

Tips:

  • Choose the right pumpkin: For this recipe, you'll need a small sugar pumpkin that is about 6 inches in diameter. Make sure the pumpkin is firm and has no blemishes.
  • Cut the pumpkin carefully: Use a sharp knife to cut the top off the pumpkin and scoop out the seeds and pulp. Be careful not to cut too deep into the pumpkin, as you don't want to puncture the sides.
  • Roast the pumpkin until tender: Drizzle the pumpkin with olive oil and season with salt and pepper. Roast the pumpkin in a preheated oven at 400 degrees Fahrenheit for about 30 minutes, or until it is tender.
  • Sauté the sausage and vegetables: While the pumpkin is roasting, cook the sausage in a large skillet over medium heat until it is browned. Add the onion, celery, and carrots and cook until the vegetables are softened.
  • Add the beans and broth: Stir in the white beans and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, or until the beans are heated through.
  • Transfer the stew to the pumpkin bowls: Carefully transfer the stew to the roasted pumpkin bowls. Top with shredded cheese and serve.

Conclusion:

This white bean and sausage stew is a delicious and hearty fall meal that is perfect for a chilly night. The stew is made with simple ingredients and is easy to make. Plus, it's a great way to use up leftover pumpkin. Serve the stew with a side of crusty bread or a green salad for a complete meal.

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