Speedy sausage-and-bean ragout


( 7 ratings )

Preparation time:
15 minutes
Total time:
35 minutes
4 servings
Yvonne Duivenvoorden

Yvonne Duivenvoorden


  • 1  onion
  •  Vegetable oil
  • 540- mL can diced tomatoes
  • 1  large garlic clove, minced
  • 1 tsp dried thyme leaves
  • 1/2 tsp each salt and pepper
  • 1 cup chicken broth
  • 4 to 6 roasted sausages (see below)
  • 540- mL can white kidney beans
  • 2/3 cup coarsely chopped cilantro or parsley


  • Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
  • Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.

Tip: Pre-cooked sausages slash the prep time of this comforting stew.

Make it a sandwich: Heat 1-1/2 cups pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.

Nutrition (per Serving)

23 g
16 g
26 g
82 mg

Leave a comment

Your email address will not be published. Required fields are marked *