Spicy Sausage and Bean Stew

Not much cookin’ goin’ on in my  kitchen lately…for one, it’s way too hot, and two, TBP (Teenage Bottomless Pit) has to be at football practice at 5:30 and doesn’t get home until 9:00pm.  Not real condusive to a sit-down family meal!  So, between eating out and tossing something quick on the grill, we’ve managed to stay out of the kitchen.  Thank goodness school starts Monday and we can get back to some sort of schedule.  🙂

TBP happened to see a picture of a Sausage and Bean Stew from a Williams Sonoma catalogue the other day and hinted that “it SURE looked good!”  It did look delicious, so today I decided to re-acquaint myself with my kitchen and give it a try.  I mixed it up a bit, adding spicy jalapeno kiolbassa sausage, and it really did turn out quite tasty.  I didn’t have any fresh spinach on hand, but I’ll add it next time, and there definitely WILL be a next time!

Spicy Sausage and Bean Stew

Spicy Sausage and Bean Stew

Serves 6-8

adapted from William Sonoma

Printable Recipe


  • 4 Tbs. olive oil
  • 1 lb. jalapeno kiolbassa sausages, sliced 1/2″ thick
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 2 red bell peppers, seeded and diced
  • 1 Tbs. tomato paste
  • 6 garlic cloves, minced
  • Red pepper flakes, to taste (optional)
  • 4 cups (1 carton) chicken stock
  • 1 heaping tablespoon “Better than Bouillon” chicken base (see note)
  • 1 bay leaf
  • 4-5 fresh thyme sprigs
  • 2 fresh rosemary sprigs (4-5 inches long)
  • 4 cans cannellini beans, drained and rinsed well
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • 1 cup baby spinach
  • Crostini for serving


Heat 1 tablespoon olive oil in dutch oven over medium heat.  Brown the sausages on all sides, 8 to 10 minutes and transfer to a plate.  Discard the fat.

Add remaining 3 tablespoons oil to dutch oven and add the onion, celery and bell peppers and cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the tomato paste, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the stock, Better than Bouillon base, sausages, bay leaf, thyme, rosemary, tomatoes and beans.  Bring to boil, reduce to simmer and cook 45 minutes to an hour.  Remove from heat, add spinach and gently fold until just wilted.  Serve with crostini.

Liz’s Cooking Tidbit: Better than Bouillon is a concentrated stock made from meat (or vegetables). It gives your food a richer, more robust flavor than ordinary bouillons or soup bases. Better Than Bouillon Concentrated Stocks are fat free and have 1/3 less salt than ordinary bouillons. I add it to just about every soup or stew I make.  It adds a delicious richness!  

Enjoying life…one meal at a time! 


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