White Bean Stew

White Bean Stew

Based on a recipe from the Kitchen of DeepSouthDish dot com.


  1. 1-1/2 tablespoons butter, bacon drippings or extra virgin olive oil
  2. 1/4 pound quality andouille or smoked sausage (like Coneuch brand), diced
  3. 1-1/2 cups diced onion
  4. 1 cup diced carrot
  5. 1/2 cup diced celery
  6. 1 tablespoon minced garlic
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon freshly cracked black pepper
  9. 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  10. 1/2 teaspoon dried thyme
  11. 1 tablespoon dried parsley
  12. 1 bay leaf
  13. 3 cups cubed smoked ham
  14. 6 cups homemade or boxed chicken stock or broth
  15. 1 medium potato, cooked and mashed
  16. 1 (14.5 ounce) can diced tomatoes, drained
  17. 3 (14.5 ounce) cans white beans (great northern, navy), drained and rinsed


  1. Brown sausage in 1/2 tablespoon fat; remove and set aside. Add remaining fat to pan and saute onion, carrots and celery for 4 minutes. Add garlic, seasonings and ham; cook for 1 minute.
  2. Stir in stock or broth, bring to a boil, return sausage to pot, reduce to low simmer and cook for 30 minutes.
  3. Stir in potato until fully incorporated, then add tomato and beans. Continue to simmer until beans are warmed through and stew reaches desired consistency, 10 to 15 minutes longer; taste and adjust seasonings.
  4. Serve over cornbread, hot steamed rice or mashed potatoes, or serve as is, with a green salad and cornbread on the side.
Print Friendly, PDF & Email