There’s something about a big pot of beans simmering on the stove that just feels comforting. This hearty bean stew with pork and smoked sausages is warm, smoky, and deeply satisfying–exactly the kind of meal you crave on a chilly day.

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Tender beans simmer low and slow with pork, bacon, and smoked sausage, turning into a rich, rustic stew that’s perfect for cold days and family dinners. It’s simple, filling, and packed with smoky flavor–exactly the kind of meal that tastes even better the next day.

If cozy, homemade dinners are your thing, you’ll also love my Creamy Mustard Chicken or these juicy Meatballs in Cream Sauce. They’re both easy, comforting, and perfect for busy weeknights.

This is one of those recipes I keep coming back to because it’s easy, affordable, and always satisfying. A few simple ingredients turn into a big pot of comfort food that feeds everyone and makes great leftovers.

If you’re looking for a cozy, satisfying dinner to add to your rotation, this bean stew deserves a spot on your list. It’s simple, comforting, and the kind of recipe you’ll want to make again.

Why You’ll Love It

Pure comfort food – Warm, hearty, and deeply satisfying in the best way.
Smoky, rich flavor – Bacon and smoked sausage give the beans incredible depth.
Simple ingredients, big payoff – Nothing fancy, just solid ingredients that work beautifully together.
Perfect for chilly days – This is the kind of dinner you want simmering on the stove when it’s cold outside.
Even better the next day – The flavors deepen overnight, making leftovers something to look forward to.
Family-friendly – A big, cozy pot of food that everyone actually enjoys.

Love easy one-pot dinners? You might also enjoy my Chicken Goulash,
Garlic Chicken Bites,or this cozy Easy Beef Bourguignon.

Key Ingredients

Beans – The heart of this stew. They soak up all that smoky flavor and turn creamy as they simmer. Kidney, pinto, white beans, or a mix all work great.
Pork – Pork shoulder is ideal here. It slowly becomes tender and flavorful, giving the stew that rich, hearty feel.
Bacon – Adds smoky depth and richness right from the start. A little bacon goes a long way.
Smoked sausages – Using two kinds gives the stew extra flavor and texture, making every bite a little different.
Onion & garlic – A simple base that brings everything together and makes the kitchen smell amazing.
Broth or water – Broth adds more depth, but water works just fine thanks to all the smoky meats.
Fresh parsley – Stirred in at the end, it brightens the stew and balances the richness.

How To make Bean Stew Recipe

This stew is easier than it looks. There’s no fancy technique here–just simple steps and a little simmer time while everything comes together.

You’ll start by browning the meats to build flavor, then cook the onion and garlic in all those good bits left in the pan. After that, everything goes into the pot and gently simmers until the beans are tender and the broth turns rich and smoky.

Here’s a quick overview of the process before you get started:

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the beans

Rinse the beans well, then place them in a large pot and cover with plenty of water. Bring to a boil, drain, and refill with fresh water (about 2 quarts).

Bring the beans back to a boil, add the oil and salt, then reduce to a gentle simmer. Cook for about 80 minutes, or until the beans are just starting to soften.

Step-by-step process of cooking red kidney beans in a pot

Step-by-step process of cooking red kidney beans in a pot – rinsed beans, covered with water

Step-by-step process of cooking red kidney beans in a pot – rinsed beans, covered with water, add the oil

Step-by-step process of cooking red kidney beans in a pot – rinsed beans, covered with water, seasoned with salt

Red kidney beans in a pot being covered with water, salted, and simmered with the lid on.

Brown the sausage

Slice the smoked sausages and brown them in a hot skillet until golden. This adds flavor and helps them keep their texture while the stew simmers.

Smoked sausages sliced into cubes and rounds on a wooden cutting board, ready for cooking.

Pieces of smoked sausage placed in a skillet before browning.

Smoked sausage pieces browning in a hot skillet until golden and crispy.

Prep the meats

Slice the bacon and cut the pork into bite-sized pieces. In the same skillet, brown the pork and bacon until nicely golden, then transfer them to the pot with the beans.

Raw pork pieces on a wooden cutting board, prepared for the bean stew.

Sliced bacon pieces on a wooden cutting board, ready for cooking.

Sauté the aromatics

Add the chopped onion to the skillet and cook until soft and lightly golden. Stir in the garlic and cook for about 20 to 30 seconds, just until fragrant.

Chopped onions sautéing in a skillet until soft and translucent.

Minced garlic added to sautéed onions in a skillet, cooking briefly.

Combine everything

Add the sausages, pork, bacon, onion, and garlic to the pot with the beans. Pour in the water or broth, then season with salt, black pepper, and bay leaves.

Adding a spoonful of salt to a pot of simmering bean stew with pork and smoked sausages.

Simmer until tender

Reduce the heat to low and let the stew gently simmer until the beans and meat are tender and the broth turns rich and flavorful, about 30 minutes. Add a splash of water or broth if needed.

Hearty bean stew with pork and smoked sausages served over white rice on a white plate.

Finish & serve

Remove the bay leaves, then stir in the fresh parsley. Taste and adjust the seasoning as needed. Serve warm with crusty bread, rice, or mashed potatoes.

Hearty Bean Stew with Pork and Smoked Sausages

A rich, cozy, protein-packed bean stew made with pork, bacon, and smoked sausages. This versatile recipe is easy to customize, works with different types of beans, and tastes even better the next day – perfect for meal prep and family dinners.

5.0 from 3 votes

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

480

kcal

Total time

hour

minutes

Ingredients

Beans
1 lb. (450g) Dry beans (kidney, pinto, white, or mixed)
2 quarts (2 liters) Water
1 tbsp. Oil
1 tsp. Salt.
Meat
1 lb. (450g) Pork, cut into chunks
7 oz. (200g) Bacon sliced
14 oz. (400g) Smoked sausages (two types, 7 oz (200g) each)
2 tbsp. Oil for cooking
Aromatics
1 Onion
4 Garlic cloves minced
Liquid
2 cups Water or Broth
Seasoning
1 1/2 tsp Salt
1/2 tsp. Black Pepper
2-3 Bay Leaves
2-3 tbsp. Fresh parsley, chopped

Directions

Rinse beans well. Bring them to a boil in plenty of water, drain, then refill with fresh water. Add oil and salt. Simmer for about 80 minutes, or until the beans begin to soften.
Slice smoked sausages and brown them in a hot pan until golden. Remove and set aside.
In the same pan, sear pork chunks and sliced bacon until browned. Add them to the pot with the beans.
In the same pan, sauté the chopped onion until soft. Add minced garlic and cook for 30 seconds. Transfer everything into the pot.
Add browned sausage, pork, bacon, onion, and garlic to the beans. Pour in 2 cups of water or broth. Add salt, pepper, and bay leaves. Simmer for 30–40 minutes, until tender.
Remove bay leaves, stir in fresh parsley, and adjust seasoning to taste.
Serve warm with bread, rice, mashed potatoes, or your favorite side.

Notes

You can use any type of beans—kidney beans, white beans, pinto beans, or a mix.
Broth adds extra flavor compared to water.
This stew tastes even better the next day.
For a richer flavor, add smoked paprika or a splash of tomato sauce.
Freeze leftovers for up to 3 months.

Pro Tips

Take your time browning the meat. Getting the sausage, pork, and bacon nicely golden adds a ton of flavor to the stew.
Broth makes it richer. Water works just fine, but broth gives the stew a deeper, more savory base.
Season as you go. Lightly salt the beans while they cook, then adjust again once everything is in the pot.
Keep the garlic quick. It only needs 20 to 30 seconds, just until fragrant.
Let it simmer gently. Low heat helps the beans soak up flavor and keeps the pork tender.
Fix the texture at the end. If it’s too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few minutes.
Finish with fresh herbs. Stirring in parsley at the end brightens the whole pot.
Make it ahead if you can. Like most stews, this one tastes even better the next day.

Tips for Best Results

Tips for Best Results
Choose your favorite beans. Kidney, pinto, navy, or white beans all work well here.
Brown the meats first. This adds depth and gives the stew its rich, smoky base.
Simmer gently. A low, steady simmer keeps the beans creamy and the pork tender.
Taste before serving. A final pinch of salt or pepper makes all the difference.
Let it rest. Even 10 to 15 minutes off the heat helps the flavors settle.

Variations

Extra smoky: Add ½ teaspoon smoked paprika for deeper flavor.
Tomato twist: Stir in 1 tablespoon tomato paste or 1 cup diced tomatoes.
Add more veggies: Carrots, celery, or bell peppers fit right in.
Using canned beans: Swap in 3 to 4 cans, drained and rinsed. Reduce the simmer time.
Leftover pork or ham: A great way to use what you have. Just add it during the simmer.

FAQ

Can I use canned beans instead of dry beans?

Yes, absolutely. You can use 3 to 4 cans of beans, just be sure to drain and rinse them first. Since they’re already cooked, you’ll only need to simmer the stew long enough for the flavors to come together.

What type of pork works best?

Pork shoulder or pork butt works best here. It stays juicy and becomes tender as the stew simmers. Leftover roasted pork or ham also works well.

Can I make this bean stew ahead of time?

Yes, and it’s actually a great idea. The flavors deepen as it sits, so this stew often tastes even better the next day.

Does this stew freeze well?

It freezes very well. Let the stew cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.