It may not be the prettiest but this Chicken Sausage and White Bean Stew is utterly delicious. Using my favourite beans, butter beans, as well as Italian chicken sausage meat, herbs, chicken broth, Tuscan kale and sun dried tomatoes, this stew is robust in flavour and full of nutrients. I love using a slice of my favourite bread, spread with a liberal amount of butter, to soak up the salty, tangy broth. It’s the perfect dish for a chilly evening.
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This recipe was inspired by my Butter Beans Casserole recipe, which I think you will love as well! Or for more recipes using white beans you can try my Lemony White Bean Soup (for the cooler months) or my Creamy Basil White Bean Dip for when basil is in season.
What’s To Love About This Recipe
- minimal prep time – This recipe actually cooks in quite a short amount of time for a stew and the prep time is pretty minimal as well, which we love!
- one pan – this whole dish is cooked in one pan or a dutch oven, less mess and less fuss! Who doesn’t love a one pot recipe?
- wholesome – there is so much nutrition in this dish. It uses chicken broth as a base, which has amino acids in it that promote gut health. The butter beans provide prebiotics and protein and the kale is filled with dietary fiber and micronutrients. If you’re following a heart-healthy diet then this recipe is perfect for you.
- healthy comfort food – this dish is warm, comforting and delicious, perfect for a Winter’s night.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that are required to make this chicken sausage and white bean stew recipe. You can find everything you need from most major supermarkets. For a full list of ingredient quantities, see the recipe card at the bottom of this post.
- butter beans – butter beans are definitely my favourite type of white bean as they are so soft and buttery. You can also use great northern beans in place of them though, or cannellini beans, though they do have a bit of a dry, tough outer shell.
- extra virgin olive oil – Extra virgin olive oil is my go-to olive oil that I use for most of my cooking. You could also swap this for avocado oil or butter, which also has a high smoke point.
- cloves garlic – I use fresh garlic cloves, minced, however you could also use garlic paste from a jar.
- leek – I absolutely love leek, the smell of it sautéing is one of my favourites. However, it can be hard to find when out of season. If it’s not available to you then you can swap the leek for finely chopped brown onion.
- chicken stock or broth – chicken broth is cooked for longer than chicken stock and therefore is higher in amino acids, which is why I prefer to use broth. Taste wise they are very similar though so you can use whichever you prefer. If you have time to make your own then I would recommend my Homemade Chicken Broth.
- bay leaves – I’ve used dried but you can also use fresh bay leaves if you have them.
- dried thyme – you can also use dried rosemary here or fresh thyme leaves.
- sun dried tomatoes – I’ve used a packet of sundried tomatoes that aren’t in a marinade but you could use marinated.
- fresh flat leaf parsley
- parmesan cheese rind – the parmesan cheese rind adds a delicious umami flavour to this dish. You pop it in while cooking and then discard it before serving.
- sea salt flakes
- cracked black pepper
- fresh lemon juice
- dry white wine
- Italian chicken sausages
- Tuscan kale – you can also use curly kale or fresh spinach or baby spinach in place of Tuscan kale.
Optional Extras
If you like a little spice then you can always add some chili flakes (red pepper flakes). If you want a creamier stew then you could also add some sour cream.
Equipment Needed
- shallow casserole pan, large pan or large pot
- sharp knife
- cutting board
- measuring cups and spoons
- slotted spatula
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How to Make Chicken Sausage, White Bean & Kale Stew
I prefer to make this recipe in a shallow cast iron casserole pan, dutch oven or large pot. You really don’t need a slow cooker for this recipe as it only cooks for around 30 minutes. If you do want to use a slow cooker, I would recommend cooking on low for 4 hours and adding the kale in at the end to avoid losing all of the nutrients from it.
First, add the strained and rinsed white beans to a small bowl. Use the back of a fork to mash half of the beans.
Next, add the olive oil to the pan and bring to a medium heat – medium-high heat. Add the finely sliced leek to the hot oil and saute. Once tender, add the minced garlic cloves. Once the garlic is fragrant, add the white wine to the pan to deglaze the pan (this step lifts any brown bits stuck to the bottom of the pan up and helps to add extra flavour to the dish).
Add the broth to the pan along with the beans. Stir to combine.
Snip the ends of the chicken sausages with kitchen scissors and push the sausage meat out of the casing, cutting it into bite-size pieces. This is such a good idea because it’s a lot quicker than making a chicken sausage meat mix – it tastes delicious and saves time! Add to the pan and stir gently. Now add the kale, finely sliced sun dried tomatoes, bay leaves, dried thyme, finely chopped flat leaf parsley, parmesan rind and salt and pepper. Add the finely chopped kale and stir to combine. Simmer for 30 minutes with the lid on.
After 30 minutes, serve warm alongside buttery bread. Alternatively, you could serve this over a bed of rice.
Storage
This hearty stew is just as good the next day! Store any leftovers in an airtight container in the fridge and heat before eating. This stew will store well in the fridge for up 3 days.
Chicken Sausage and White Bean Stew
Equipment
- Chopping Board
- Sharp knife
- Slotted spatula
Ingredients
- 1 leek, white end, rinsed and finely sliced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 2 cups chicken broth
- 400 gram canned butter beans, strained and rinsed
- 500 grams Italian chicken sausages
- 2 cups Tuscan Kale, hard stem removed, finely sliced, loosely packed
- 1/4 cup Sun-dried tomatoes, finely sliced, firmly packed
- 1 tablespoon lemon juice
- 2 bay leaves
- Sea salt and cracked black pepper
- 1/4 teaspoon dried thyme
- handful flat leaf parsley, finely chopped
- Parmesan cheese rind
Instructions
- Add rinsed beans to a small bowl. Mash half of the beans with the back of a fork.
- Add the olive oil to a large casserole pan. Bring to a medium heat on the stove.
- Add the leek and saute until tender. Next add the minced garlic and saute until fragrant. Pour in the white wine to deglaze the pan. Simmer until the white wine begins to reduce.
- Add the broth and butter beans and stir to combine.
- Snip the ends of the sausage and squeeze the sausage meat out of the casing, cutting the sausage meat every inch or so as you are squeezing it out.
- Next, add the sun-dried tomatoes, dried rosemary, bay leaves, thyme, parmesan rind, salt and pepper and finally the lemon juice. Stir well to combine.
- Reduce the heat to the lowest heat and place the lid on. Simmer for 20-30 minutes.
- After 20-30 minutes, remove the lid and add the kale to the pan, stirring through. Once the kale is wilted, remove the pan from the heat. Remove the bay leaves and parmesan rind and discard.
- Serve with slices of crusty, buttered bread slices.
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