Speedy sausage-and-bean ragout

Prep 15 min
Total 35 min
Makes 4 servings



540-mL can
diced tomatoes
large garlic clove, minced
1 tsp
dried thyme
1/2 tsp
1/2 tsp
4 to 6
roasted sausages
540-mL can
white kidney beans
2/3 cup
coarsely chopped parsley cilantro


  • 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.

Ragout tip

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

Make this ragout 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.


Calories 334, Protein 23 g, Carbohydrates 26 g, Fat 16 g,
Recipe Collections
Latest Recipes