Sausage and bean stew is classic British comfort food you can make in 30 minutes. Made with sausages, white beans and a tomato base, it's packed with delicious flavors and filling protein.
The Brits love their sausages, and sausage stew seems to be a favorite. And with good reason! I've previously made some other popular British stews, such as their classic slow cooker beef stew. I love sausage and bean stew because it's so easy, and kid friendly too.
To make this super easy sausage and bean stew, you will need your favorite sausages, red onion, garlic, canned diced tomatoes, tomato paste, canned cannellini beans (white kidney beans), Worcestershire sauce, celery salt, paprika powder and pepper.
You will also need some cooking spray or some oil for cooking.
You can of course adjust the seasoning, and use any other seasoning that you like. Try adding some cayenne pepper if you want a spicy stew, or even add some fajita seasoning without cumin.
If you can't access cannellini beans, you can use pinto beans, butter beans or kidney beans (red beans) instead.
Heat some oil or cooking spray in a large pot on medium heat. Add the sausages, and cook until they have browned on the bottom. Turn them around, and cook until they have browned on all sides.
Then, add finely chopped red onion and minced garlic to the pot. Leave these to sauté for a few minutes until the onion is soft.
Drain and rinse the canned beans, and add them to the pot along with canned diced tomatoes, tomato paste, Worcestershire sauce, celery salt and paprika powder. Place a lid over the pot, and leave the stew to cook about 10-15 minutes.
Season the stew to taste with pepper and more salt if needed. Serve the stew while it's still hot with your favorite side dishes.
This recipe works perfectly with any type of sausage. Traditionally, British people would use their typical raw pork sausages. However, chicken sausage or turkey sausage also works well.
I have also tried making this stew with smoked sausage or hot dog sausages. These can be used whole, or sliced into bite sized pieces before adding them to the stew.
💭 Top tips
Get my best advice for making the perfect sausage and bean stew:
- Using high quality ingredients makes a big difference. Choose good sausages, and Italian diced tomatoes if possible.
- Leaving the stew to simmer will greatly improve the flavor.
- Don't underestimate the leftovers! Stews always taste better the next day.
🥗 Serving suggestions
Sausage and bean stew is really versatile. You can serve it as is, or with your favorite side dishes. Here are some of my favorite dishes that I love to serve it with:
Bread: Serve it with some tasty crusted bread, bread rolls or garlic bread.
Here's how you can get the most out of your leftover stew:
Storing: Store the sausage and bean stew in airtight containers in a refrigerator for up to 4 days. Reheat the leftovers before serving.
Freezing: Freeze the stew in freezer safe containers for up to 6 months. Thaw the frozen stew in a refrigerator overnight, then reheat before serving.
Reheating: You can reheat individual portions in a microwave for a few minutes. For larger amounts of leftovers, I suggest reheating them in a pot on the stove top. Serve the leftovers warm with your favorite healthy side dishes.
Make ahead: As this stew stores really well, it's perfect for meal prep and make ahead meals. Simply prepare the sausage and bean stew the day before, and reheat it when you're ready to serve the meal.
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📋 Frequently asked questions
Can I use baked beans? - Some people make their sausage stews with baked beans. I have not tried it myself. Let me know how it turns out for you!
Can I use frozen sausages? - I highly recommend thawing frozen sausages before use, to ensure that they cook through completely.
Can I add other ingredients? - Absolutely! You can change up the stew however you want. Try adding some vegetables, like carrots or peppers, or additional beans if you wish.
Sausage and Bean Stew
- Heat some oil or cooking spray in a large pot on medium heat. Add the sausages, and cook until they have browned on the bottom. Turn them around, and cook until they have browned on all sides.
- Then, add finely chopped red onion and minced garlic to the pot. Leave these to sauté for a few minutes until the onion is soft.
- Drain and rinse the canned beans, and add them to the pot along with canned diced tomatoes, tomato paste, Worcestershire sauce, celery salt and paprika powder. Place a lid over the pot, and leave the stew to cook about 10-15 minutes.
- Season the stew to taste with pepper and more salt if needed. Serve the stew while it’s still hot with your favorite side dishes.