Sausage, Bean And Corn Stew Recipe

Name: Sausage, Bean And Corn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small white navy (pea) beans; 7 cups cold water; 1 teaspoon salt; 6 coarsely ground sweet Italian sausages (about 1 1/2 pounds); 6 hot Italian sausages (about 1 pound); 1/2 cup water; 2 onions (about 12 ounces), peeled and cut into 1-inch dice (2 cups); 2 carrots (about 6 ounces), peeled and cut into 1/2-inch dice (about 1 cup); 1 1/2 cups sliced celery; 3 cloves garlic, peeled and sliced (about 1 1/2 tablespoons); 1 small jalapeno pepper, coarsely chopped, with seeds removed (1 teaspoon), optional; 5 plum tomatoes (about 1 pound), cut into 1-inch pieces (about 2 1/2 cups), or the tomato ''lids'' and insides from the blackfish-stuffed tomatoes; 3 sprigs fresh thyme, or 1 teaspoon dried thyme; 4 ears corn, kernels removed (3 cups)

Servings: persons

1 pound small white navy (pea) beans
7 cups cold water
1 teaspoon salt
6 coarsely ground sweet Italian sausages (about 1 1/2 pounds)
6 hot Italian sausages (about 1 pound)
1/2 cup water
2 onions (about 12 ounces), peeled and cut into 1-inch dice (2 cups)
2 carrots (about 6 ounces), peeled and cut into 1/2-inch dice (about 1 cup)
1 1/2 cups sliced celery
3 cloves garlic, peeled and sliced (about 1 1/2 tablespoons)
1 small jalapeno pepper, coarsely chopped, with seeds removed (1 teaspoon), optional
5 plum tomatoes (about 1 pound), cut into 1-inch pieces (about 2 1/2 cups), or the tomato ''lids'' and insides from the blackfish-stuffed tomatoes
3 sprigs fresh thyme, or 1 teaspoon dried thyme
4 ears corn, kernels removed (3 cups)

1
Wash the beans and remove and discard any damaged beans or pebbles.
2
The beans do not need to be pre-soaked, provided they are started in cold water.
3
Place them in a large saucepan and cover with the seven cups of cold water and the one teaspoon of salt.
4
Bring to a boil, lower the heat, cover and boil gently for 75 minutes.
5
The beans should be just tender but still a bit firm.
6
Meanwhile, prick the sweet and hot sausages (see note below) and place in one layer in a large saucepan.
7
Add the half cup of water, cover, lower the heat to medium and cook about 20 minutes.
8
By then the water should have almost completely evaporated and the sausages should be starting to sizzle in their own fat.
9
Add the onion, carrot, celery, garlic and optional hot pepper and continue cooking, covered, for another 10 minutes.
10
Set aside.
11
When the beans are cooked, drain, combine the sausage mixture with them and add the tomatoes and thyme.
12
Cook together for another 15 minutes.
13
By then the beans should be tender and the mixture just slightly soupy.
14
(The dish can be prepared to this point the day before serving.)
15
Set aside, ready to be reheated when needed.
16
At serving time, bring the mixture to a boil on top of the stove or, if at the beach, on the grill.
17
When boiling, add the corn kernels, return the mixture to the boil and serve.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound small white navy (pea) beans, 7 cups cold water, 1 teaspoon salt, 6 coarsely ground sweet Italian sausages (about 1 1/2 pounds), and more.

Yes, Sausage, Bean And Corn Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Bean And Corn Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions