Bean & Sausage Stew

Bean & Sausage Stew

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Carissa Weintraub


Very tasty, satisfying, healthy, quick meal! This recipe was thrown together at the last minute with ingredients that had to be used or they'd go bad (the veggies and the sausage). I'd also like to try with red bell peppers and spinach.

No additional spices needed as the tomatoes and sausages are pre-seasoned.

I served with Tabasco sauce to give it a little kick.


☆☆☆☆☆ 0 votes

4 to 6
10 Min
30 Min
Stove Top


  • 1 can(s)
    black beans, low sodium
  • 1 can(s)
    pinto beans, low sodium
  • 1 can(s)
    diced tomatoes with green chili & spices
  • 1 pkg
    cooked chicken sausage, gourmet
  • 2
    carrots, chopped into small pieces
  • 1 c
    raw, chopped collard greens
  • 1/2 c
    raw, sliced mushrooms
  • 1/2 large
    yellow onion, chopped
  • 5 clove
    raw garlic, chopped
  • 1 Tbsp
    olive oil

How to Make Bean & Sausage Stew


  1. On medium-high heat, Saute carrots in oil for about 5 minutes
  2. Add onions and chopped garlic and saute for another 5 to 8 minutes
  3. Add chicken sausage and saute for another 5 to 8 minutes until onion is translucent and carrots are slightly soft.
  4. Add in cans of beans and tomatoes, stir well, cover and bring to slow boil.
  5. Add in collard greens and mushrooms, stir well, cover and cook an additional 5 to 10 minutes until greens are cooked to preference.

Printable Recipe Card

About Bean & Sausage Stew

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Low Fat Dairy Free
Other Tags: Quick & Easy Healthy

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