One Pot Smoked Sausage and Beans – comforting and hearty, sweet and spicy, this one pot sausage and beans stew is ready in only 30 minutes for a wholesome dinner.
Growing up, we always had family dinners, every single night. Although my mother never really enjoyed cooking as a hobby, she always cooked for us, and she still cooks for my dad pretty much every day. But every single night there was always some sort of hearty meal on the table for all of us and the price tag on my mom’s cooking was that we always had to eat it all, clean plates was what she was aiming for. That was how you said thank you. I can’t really say that was really a problem because I’ve always enjoyed eating and I always loved my mom’s cooking. She’s the type of cook that hasn’t used a recipe in her entire life, she just knew what ingredients to put together from years of experience. Getting fat was the least we could do, but our excuse was always that we were big boned.
Which brings me to today’s recipe for smoked sausage and beans. Is it wrong for a woman to love beans? Because I do. I really really do. To me they’re such a comforting and hearty meal and not to mention they’re really versatile. My mom’s version of beans and sausage is something I grew up with, and loved it. This recipe is a bit similar but there’s more sweetness and spiciness added to it, not to mention some really yummy smokey flavor. The other great thing about beans is that they’re really cheap, and they’re full of protein and fiber. Plus if you buy the canned beans you can literally have dinner on the table in 30 minutes.
My mom would also make beans with smoked ham a lot, which to this day is one of my favorite dishes. I decided to go with smoked sausage here, because I’ve had this smoked sausage in the fridge for a few days now and have been dying to make some beans with it. I really do love my beans! The great thing about beans is that you can eat it with some great cornbread, or soak up all that juicy goodness with some fresh bread. My mom would often make a polenta to go with it too, which is similar to a cornbread, and is used in place of bread. This is why I love cooking. Good food with family and friends makes for some great memories.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Smoked Sausage and Beans
Ingredients
- 1 tbsp olive oil
- 1 lb smoked sausage such as Kielbasa or Kabanos, cut into 1/2 inch slices
- 1 onion chopped
- 1/2 cup dark beer
- 1/2 cup chicken broth or vegetable broth
- 1/2 cup barbecue sauce store bought
- 2 tbsp molasses
- 1 tsp liquid smoke
- 2 tbsp hot sauce such as Sriracha
- 1 tbsp smoked paprika
- 2 cans 6 bean blend or Great Northern beans (19.75 oz can), drained and rinsed
- parsley chopped, for garnish
Instructions
- Heat the olive oil in a Dutch oven or large pot. Add the smoked sausage and cook for 5 minutes until the sausage starts to brown.
- Add the chopped onion and cook for 3 minutes more or until the onion becomes translucent and soft.
- In a bowl whisk together the beer, broth, barbecue sauce, molasses, liquid smoke, hot sauce and smoked paprika. Pour this over the sausage. Add the beans and stir. Season with salt and pepper if needed.
- Bring to a boil then turn down to heat to a medium-low and simmer for about 15 to 20 minutes, stirring occasionally as needed.
- Remove from heat and garnish with parsley or green onions.
Recipe Notes
Nutrition Information:
Volmarg says
I’ve made it today.
Simple, tasty, cheap. Just fine for a family meal.
Yet for anyone who reads this recipe – don’t forget of leaving the beans in water overnight and also boiling em for like 60-90 min before doing the rest. At least that’s what i did.
Personally i would recommend adding 1.5-2x everything (besides broth) that is needed for sauce. Also I’ve added 2 tbsp. of Tomato paste just to make sure everything will be a bit thicker.
Baltisraul says
I also added the tomato paste as you suggested and doubled the liquid smoke (hickory flavor) and paprika. Next time I will use the largest onion I can find, like Vidalia or Wala-Wala Sweets. This recipe sure has some great tasting broth that I dipped cornbread into.
Nicole Beaulieu says
If you’re using canned beans like we did in the recipe, no need to soak or boil them before hand! Only use this extra step if you’re using dried beans.