Looking for economical comfort food? Sausage and bean stew will fill you up without draining your budget. It’s full of veggies so healthy too.
The best recipes are the ones that you can vary according to the ingredients you have in the kitchen.
Rather than being prescriptive, the best recipes are a guide. A suggestion. Inspiration for how to use up what you have on hand. Or stretch a small amount of food for many.
Stews are great because they are infinitely adaptable. Switch out the protein, change up the veggies, experiment with the herbs and spices and you’ve got something completely different.
This particular sausage and bean stew recipe uses inexpensive ingredients and stretches them to feed many and satisfies as all good comfort food should. And like all good stews, you can switch out ingredients for what you have in your fridge.
Use beef, pork or chicken sausages in this dish. If you use flavoured sausages, that will change up the flavour and you may not need the thyme and paprika that are in this recipes.
The recipe calls for cannelini beans but any bean will work. White beans, butter beans, navy beans or kidney beans are fine.
The stew is easy to prepare and cook and doesn’t take too long. You can prepare it ahead of time and reheat it. You can double it and freeze it for later.
Serve it with some crusty bread or mashed potato or creamy polenta or some easy couscous for a filling meal.
Or, add the potatoes to the stew and some extra liquid and serve as a complete one pot meal.
- 6 beef sausages (thin ones; pork also works well)
- 1/2 onion, diced
- 1 clove of garlic, crushed
- 1 carrot, diced
- 1 stick celery, diced
- 1/2 capsicum, diced
- I cup frozen peas
- 1 Tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1x440g tin tomatoes, chopped
- 1/2 cup of chicken stock or water
- 1x440g tin cannellini beans, drained
- In a large frypan over medium heat, fry sausages until cooked through. Remove to a plate and slice thinly.
- Add a little olive oil to the pan and sweat the onions for a minute or two until soft. Add the garlic, carrot, celery and capsicum and fry over medium heat for a few minutes.
- Stir in the tomato paste, thyme and paprika, then add the tinned tomatoes, stock or water, peas and sausages. Let simmer for 15 minutes or until thickened slightly and the vegetables are cooked through.
- Add the cannellini beans to the stew and cook until heated through.
Serving suggestion: serve with soft polenta or parmesan mashed potato.
Amount Per Serving: Calories: 405Total Fat: 29gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 64mgSodium: 739mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 18g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
A variation of this stew is to swap out the tinned tomatoes with an extra cup of stock. This tomato-free version came about because I forgot to add the tomatoes. But the family liked it anyway.
Looking for a warming dessert to finish off the meal? Why not try a frugal and easy homemade apple turnover.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.