Smoky Andouille Sausage and Creamy White Bean Stew with Fresh Herbs

This hearty stew combines creamy white beans with smoky Andouille sausage, fresh rosemary and thyme for a deeply satisfying dish. Inspired by classic Creole flavors, it’s a one-pot meal that warms you from the inside out.

Finished with a handful of spinach and served alongside toasted crusty French bread, this recipe is perfect for a cozy dinner. The beans become luxuriously creamy as they simmer, soaking up all the savory goodness from the sausage and herbs.

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Ingredients

1 lb dried white beans (such as Great Northern or cannellini), soaked overnightView ingredient guideLike ingredientDislike ingredient

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 lb Andouille sausage, sliced into roundsView ingredient guideLike ingredientDislike ingredient

1 large onion, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 sprigs fresh rosemaryView ingredient guideLike ingredientDislike ingredient

4 sprigs fresh thymeView ingredient guideLike ingredientDislike ingredient

6 cups chicken or vegetable brothView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 cups fresh spinachView ingredient guideLike ingredientDislike ingredient

Crusty French bread, sliced and toasted, for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the soaked white beans. Set aside.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5 minutes. Remove sausage with a slotted spoon and set aside.
3. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. Add the drained beans, rosemary sprigs, thyme sprigs and broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, until the beans are tender and creamy.
5. Remove the rosemary and thyme sprigs. Stir in the cooked sausage and fresh spinach. Cook until the spinach has wilted, about 2 minutes. Season with salt and pepper to taste.
6. Serve the stew in bowls with slices of toasted crusty French bread on the side.

Recipe Tips

FAQ

Can I use canned beans instead of dried?

Yes, you can substitute 3 cans (15 oz each) of white beans, drained and rinsed. Reduce the simmering time to about 20 minutes, as canned beans are already cooked.

What can I use instead of Andouille sausage?

Any smoked sausage like kielbasa or chorizo works well. For a milder flavor, use Italian sausage.

Can I make this stew ahead of time?

Absolutely! The flavors deepen overnight. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.