Hearty Bean Stew with Pork and Smoked Sausages
This hearty bean stew is made with tender pork, bacon, and smoked sausage simmered with creamy beans in a rich, smoky broth. It’s a cozy, satisfying dinner for cold days and family meals.
Ingredients
Beans
- 1 lb. (450g) dry beans, such as kidney, pinto, white beans, or a mixture
- 2 quarts (2 liters) water, for simmering the beans
- 1 tbsp. oil, for simmering the beans
- 1 tsp. salt, for simmering the beans
Meat
- 1 lb. (450g) pork shoulder, cut into bite-sized pieces
- 7 oz. (200g) Bacon, sliced
- 14 oz. (400g) smoked sausages, sliced (two varieties, 7 oz. each)
- 2 tbsp. neutral cooking oil, for browning the sausages and pork
Aromatics
- 1 onion, chopped
- 4 Garlic cloves, minced
Liquid
- 2 cups water or broth, for the final simmer
Seasoning
- 1 1/2 tsp salt, or to taste
- 1/2 tsp. black pepper, or to taste
- 2 to 3 bay leaves
- 2 to 3 tbsp. fresh parsley, chopped
Instructions
- Rinse the dry beans well, then place them in a large pot and cover with plenty of water. Bring to a boil, drain, and refill the pot with 2 quarts of fresh water. Add 1 tablespoon of oil and 1 teaspoon of salt, reduce the heat, and simmer gently for about 80 minutes, or until the beans are beginning to soften but are not fully tender.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sliced smoked sausages and cook until golden around the edges, then transfer them to a plate and set aside.
- Add the pork and sliced bacon to the same skillet. Cook over medium-high heat until the pork is browned and the bacon has released some of its fat. Transfer both to the pot with the partially cooked beans.
- In the same skillet, cook the chopped onion until softened and lightly golden. Add the minced garlic and cook for 20 to 30 seconds, just until fragrant. Transfer the onion and garlic to the pot.
- Add the browned smoked sausages to the pot. Pour in 2 cups of water or broth, then add the bay leaves, salt, and black pepper. Simmer gently for about 30 minutes, or until the beans are fully tender and the pork is cooked through.
- Remove the bay leaves, then stir in the fresh parsley. Taste the stew and adjust the salt and black pepper as needed.
- Serve warm with bread, rice, mashed potatoes, or your favorite side.
Video
Notes
• The beans should only begin to soften during the first simmer. They will finish cooking with the pork and smoked sausage.
• Taste before adding extra salt because the bacon and smoked sausage may already be salty.
• If the stew becomes too thick, add a small splash of water or broth. If it is too thin, simmer uncovered for a few minutes.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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