Sausage and White Bean Stew
- 54 mintotal time
- $2.36£1.25a serving
- 613505calories
- 2321 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Browned sausages simmered with white beans, carrots and tomatoes into a thick, smoky stew.
Ingredients
Serves 4.
- 1 lb pork sausages (links), about 6
- 1 yellow onion, chopped
- 7 oz carrots, sliced
- 2 garlic cloves, chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 7 oz crusty bread (French loaf or baguette), to serve (optional)
- 1 vegetable bouillon cube
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), celery, sulfites. Check the label: milk, egg, soy. Optional extras contain sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium-high heat and brown the sausages all over for 6–8 minutes. Lift out and cut each into 3 pieces.
- Add the yellow onion and carrots to the pot and cook for 6 minutes. Stir in the garlic, smoked paprika, dried thyme and tomato paste for 1 minute.
- Add the tomatoes, beans, crumbled bouillon cube and 1 cup (250 ml) of water, and return the sausages. Wash your hands, board and knife after handling the raw meat.
- Simmer gently, partly covered, for 25 minutes until thick and the sausages are cooked through with no pink left (160°F). Season with salt and black pepper.
- Serve in bowls, with crusty bread for dipping if you like.
Leftovers: Fridge 3 days or freeze up to 3 months; reheat until piping hot.
Ingredients
Serves 4.
- 450 g pork sausages, about 6
- 1 onion, chopped
- 200 g carrots, sliced
- 2 garlic cloves, chopped
- 1 × 400 g tin cannellini beans, drained and rinsed
- 1 × 400 g tin chopped tomatoes
- 30 g tomato purée
- 200 g crusty bread (baguette or bloomer), to serve (optional)
- 1 vegetable stock cube
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, celery, sulphites. Check the label: milk, egg, soya. Optional extras contain sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium-high heat and brown the sausages all over for 6–8 minutes. Lift out and cut each into 3 pieces.
- Add the onion and carrots to the pot and cook for 6 minutes. Stir in the garlic, smoked paprika, dried thyme and tomato purée for 1 minute.
- Add the tomatoes, beans, crumbled stock cube and 250 ml of water, and return the sausages. Wash your hands, board and knife after handling the raw meat.
- Simmer gently, partly covered, for 25 minutes until thick and the sausages are cooked through with no pink left (71°C). Season with salt and black pepper.
- Serve in bowls, with crusty bread for dipping if you like.
Leftovers: Fridge 3 days or freeze up to 3 months; reheat until piping hot.
Nutrition per serving
| Calories | 613 |
|---|---|
| Protein | 23 g |
| Carbohydrate | 31 g |
| Fat | 45 g |
| Fiber | 8 g |
| Sodium | 2006 mg |
| Calories | 505 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 34 g |
| Fat | 34 g |
| Fibre | 12 g |
| Sodium | 977 mg |
Worked out from the ingredients, 376 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.36 a serving in the US (range $1.81–$3.13) and £1.25 in the UK (range £0.96–£1.65). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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