Sausage & Bean Stew is a hearty and savory dish perfect for satisfying a robust appetite. This flavorful stew combines a medley of ingredients such as chicken thighs, sweet Italian sausage, and bacon, which are cooked to perfection and intertwined with the earthy textures of carrots, celery, and onion.
Key components like cannellini beans and a rich, low-sodium chicken broth form the base, bringing a comforting balance to the robust meats. Olive oil, garlic, and fresh thyme lend aromatic undertones that enhance the overall savoriness.
This stew is typically prepared in a large Dutch oven and involves several steps of browning the meats, sautéing vegetables, and baking the mixture to achieve a tender, thoroughly cooked meal. The final touch of a breadcrumb topping, broiled to a golden crisp, adds a delightful crunch that contrasts the stew’s deep flavors and soft textures.
Sausage & Bean Stew is not just a meal; it’s a warming experience, ideal for chilly evenings or gathering around the table with family and friends.
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs, bone-in and skin-on
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon pepper
- 5 links sweet Italian sausage
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 stalk celery, finely chopped
- 2 cups breadcrumbs
- 2 cloves garlic, pressed
- 2 tablespoons fresh thyme leaves
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large Dutch oven over medium heat, add the oil.
Step 3 -Pat the chicken thighs dry and season them evenly with 1/4 teaspoon of the salt and the pepper.
Step 4 -Place the chicken skin-side down in the Dutch oven and cook until golden-brown, about 6 minutes.
Step 5 – Flip the chicken thighs and cook until the other sides are golden, about 3 minutes.
Step 6 -Transfer the chicken to a clean plate.
Step 7 -Add the sausages to the Dutch oven and cook, while turning them occasionally, until browned all over and they reach an internal temperature of 160 degrees F, about 6-8 minutes.
Step 8 -Transfer the sausages to a cutting board and let them cool.
Step 9 -Slice the sausages into bite-sized pieces.
Step 10 -Add the bacon to Dutch oven and cook, stirring occasionally, until golden-brown and crisp, about 8-10 minutes.
Step 11 -Using a slotted spoon, transfer the bacon to a clean plate lined with paper towels.
Step 12 -Reserve 2 tablespoons of the drippings in the Dutch oven, draining the remainder.
Step 13 -Add the onions and the remaining salt to the Dutch oven and cook, while stirring occasionally, until the onions are golden-brown and tender, about 5-6 minutes.
Step 14 -Add the carrots and the celery and cook until they are crisp-tender, about 3 minutes.
Step 15 -Transfer the veggie mixture from the heat.
Step 16 -In a small bowl, add the breadcrumbs, the garlic, and the thyme and mix to combine.
Step 17 -Add the beans, the broth, the browned chicken, the cooked sausage, and the cooked bacon to the Dutch oven and stir to combine.
Step 18 -Bake until the chicken is fork-tender and reaches an internal temperature of 165 degrees F and the stew has thickened, about 1 hour 30 minutes.
Step 19 -Transfer the chicken thighs from the Dutch oven to a cutting board.
Step 20 -Using two forks, shred the chicken. Return the shredded chicken to the Dutch oven and stir to combine.
Step 21 -Sprinkle the stew mixture with the breadcrumb mixture.
Step 22 -Turn the broiler on high and broil the stew until the breadcrumbs are golden-brown, about 3 minutes.
Step 23 -Transfer the Dutch oven from the oven and let stand for 10 minutes.
Step 24 -Serve.
FAQ: Sausage & Bean Stew
1. What type of chicken is best for Sausage & Bean Stew?
Bone-in, skin-on chicken thighs are recommended for this stew. They provide more flavor and tend to stay juicier during the cooking process compared to boneless cuts.
2. Can I use a different type of sausage?
Yes, while sweet Italian sausage is specified for its mild flavor and complementary spices, you can substitute with spicy Italian sausage or another variety of your preference. Just be aware that this will alter the final flavor profile of the dish.
3. Is there a vegetarian alternative to this stew?
To make a vegetarian version, omit the chicken, sausage, and bacon. Consider adding more beans, such as chickpeas or black beans, and additional vegetables like mushrooms and bell peppers to maintain heartiness.
4. What can I use instead of breadcrumbs for a gluten-free option?
For a gluten-free alternative, you can use gluten-free breadcrumbs or crushed gluten-free crackers. Another option is to simply omit the breadcrumbs if desired.
5. How should I store leftovers?
Leftovers should be cooled to room temperature and can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat until thoroughly warmed.
Sausage & Bean Stew
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs, bone-in and skin-on
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon pepper
- 5 links sweet Italian sausage
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 stalk celery, finely chopped
- 2 cups breadcrumbs
- 2 cloves garlic, pressed
- 2 tablespoons fresh thyme leaves
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
Instructions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large Dutch oven over medium heat, add the oil.
Step 3 -Pat the chicken thighs dry and season them evenly with 1/4 teaspoon of the salt and the pepper.
Step 4 -Place the chicken skin-side down in the Dutch oven and cook until golden-brown, about 6 minutes.
Step 5 – Flip the chicken thighs and cook until the other sides are golden, about 3 minutes.
Step 6 -Transfer the chicken to a clean plate.
Step 7 -Add the sausages to the Dutch oven and cook, while turning them occasionally, until browned all over and they reach an internal temperature of 160 degrees F, about 6-8 minutes.
Step 8 -Transfer the sausages to a cutting board and let them cool.
Step 9 -Slice the sausages into bite-sized pieces.
Step 10 -Add the bacon to Dutch oven and cook, stirring occasionally, until golden-brown and crisp, about 8-10 minutes.
Step 11 -Using a slotted spoon, transfer the bacon to a clean plate lined with paper towels.
Step 12 -Reserve 2 tablespoons of the drippings in the Dutch oven, draining the remainder.
Step 13 -Add the onions and the remaining salt to the Dutch oven and cook, while stirring occasionally, until the onions are golden-brown and tender, about 5-6 minutes.
Step 14 -Add the carrots and the celery and cook until they are crisp-tender, about 3 minutes.
Step 15 -Transfer the veggie mixture from the heat.
Step 16 -In a small bowl, add the breadcrumbs, the garlic, and the thyme and mix to combine.
Step 17 -Add the beans, the broth, the browned chicken, the cooked sausage, and the cooked bacon to the Dutch oven and stir to combine.
Step 18 -Bake until the chicken is fork-tender and reaches an internal temperature of 165 degrees F and the stew has thickened, about 1
hour 30 minutes.
Step 19 -Transfer the chicken thighs from the Dutch oven to a cutting board.
Step 20 -Using two forks, shred the chicken. Return the shredded chicken to the Dutch oven and stir to combine.
Step 21 -Sprinkle the stew mixture with the breadcrumb mixture.
Step 22 -Turn the broiler on high and broil the stew until the breadcrumbs are golden-brown, about 3 minutes.
Step 23 -Transfer the Dutch oven from the oven and let stand for 10 minutes.
Step 24 -Serve.
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