Sausage and Bean Stew

Hi everyone! Today's recipe is a delicious bean stew, super easy and delicious! My husband loves this one, and I have to admit, it is one of my favorites too, it takes less than 30 minutes to make, but it tastes like if you had spent all day slow cooking it! I hope you like this one!


4 Sausage Links (I'm using a chicken sausage flavored with roasted red pepper and spinach)
5 slices of bacon
2 celery stalks
1 onion
3 garlic cloves
2 bay leaves
3 cups of chicken broth
1 15oz can pinto beans
1 15 oz can black beans
1 teaspoon salt
crush red pepper to taste
1 teaspoon ground black pepper
1/4 teaspoon ground all spice

Rinse and drain the beans.

Cut the bacon in small pieces. Cook it in a large sauce pan on medium high heat for 3-5 minutes or until brown and crisp. (I used turkey bacon and added 1 teaspoon of olive oil, because turkey bacon doesn't have too much fat. You don't have to add any extra fat if you don't want to.)

Also cut the sausage into bite size pieces. Cook it in the same skillet with the bacon, until slightly brown and heated through, for about 3-4 minutes.

Roughly chop the onion and cut the celery in small pieces, about the same size as the onion. Mince the garlic. Set aside for a minute.

Once the sausage and the bacon are nice and brown, add the onion, celery and garlic into the same pan. Also add in two bay leaves, cover the pan with a lid and let the vegetable sweat for about 3 minutes.

Season with a teaspoon of salt and ground black pepper, plus 1/4 tsp. of ground all spice. Stir and add 3 cups of chicken broth and 1 cup of water.

Season the beans with a pinch of salt and a pinch of ground black pepper and add them into the pan. Add a pinch of crush red pepper, stir, taste the flavor, add any more salt and pepper if needed. Cover the pan and cook for about 10-15 minutes or until it comes to a boil.

Serve with white rice, or by itself.