I love this recipe because it requires minimal effort yet produces a dish that tastes like it’s been simmering all day. The sausages turn juicy and tender, while the beans soak up the flavors of garlic, onions, celery, and chili pepper. The tomato sauce ties everything together into a rustic and filling stew. It’s perfect for a midweek dinner when I want something nourishing but don’t want to spend hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups canned red beans (or just one type if preferred) 2 cups canned white beans 8 sausages (about 2 per person) 2 cups tomato sauce 1 cup water 1 onion, medium 2 cloves garlic 1 celery stalk Chili pepper Salt Black pepper
Directions
I set my slow cooker to high (300°F / 150°C). In the pan, I add olive oil and brown the sausages for about 2½ minutes per side, then remove them and set aside.
In the same oil, I sauté chopped onion, celery, garlic, and chili pepper for about 5 minutes until fragrant.
I pour in the tomato sauce and let it cook with the vegetables for 10 minutes.
I stir in the canned beans, followed by water, salt, and black pepper. I mix everything well.
I return the sausages to the slow cooker, nestling them into the stew.
I reduce the setting to low (195°F / 90°C) and cook for 2 hours, until the sausages are cooked through and tender.
I serve the stew hot, making sure each plate has sausages, beans, and plenty of sauce.
Servings and Timing
This recipe makes 4 servings. Prep time is just 5 minutes, cooking time is about 2 hours and 20 minutes, giving a total of 2 hours and 40 minutes.
Variations
Sometimes I swap the white beans for chickpeas to change things up. If I want extra vegetables, I add diced carrots or bell peppers with the onions and celery. For a smokier flavor, I use smoked paprika along with the chili. If I don’t have a slow cooker, I simmer everything on the stovetop over low heat for about 1½ hours.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stew gently on the stove until hot, adding a splash of water if needed. This dish also freezes well—I freeze portions for up to 2 months and thaw them overnight in the fridge before reheating.
FAQs
Can I make this recipe without a slow cooker?
Yes, I simmer it on the stovetop over low heat for about 1½ hours.
What kind of sausages should I use?
I prefer fresh, high-quality sausages with herbs and spices for the best flavor.
Can I use dried beans instead of canned?
Yes, but I cook and soften them in advance before adding them to the stew.
How spicy is this stew?
That depends on how much chili pepper I add—I can keep it mild or make it fiery.
Can I prepare this ahead of time?
Yes, it reheats beautifully and is even more flavorful the next day.
Can I add more vegetables?
Absolutely, carrots, zucchini, or bell peppers fit nicely into the stew.
How do I make the sauce thicker?
I let it simmer uncovered for the last 20–30 minutes, or stir in a spoonful of tomato paste.
Can I replace sausages with another protein?
Yes, chicken thighs or meatballs work well in this dish.
What’s the best side to serve with this?
I usually serve it with crusty bread, polenta, or a simple green salad.
How do I know when the sausages are done?
They should reach an internal temperature of 175°F (80°C) and be juicy and firm.
Conclusion
Sicilian Homemade Sausages with Beans Stew is one of my favorite rustic dishes because it’s hearty, flavorful, and easy to prepare. With tender sausages, creamy beans, and a savory tomato base, it makes a satisfying dinner with very little effort. It’s the kind of meal I love to make when I want comfort food that feels both simple and special.
Sicilian Homemade Sausages with Beans Stew is a rustic, hearty dish made with juicy sausages, creamy beans, vegetables, and a savory tomato base. Slow-cooked for deep flavor, it’s a comforting meal perfect for cozy dinners with bread, polenta, or salad.
Ingredients
2 cups canned red beans
2 cups canned white beans
8 sausages (about 2 per person)
2 cups tomato sauce
1 cup water
1 onion, medium, chopped
2 cloves garlic, minced
1 celery stalk, chopped
Chili pepper, to taste
Salt, to taste
Black pepper, to taste
Olive oil, for cooking
Instructions
Set slow cooker to high (300°F / 150°C).
Heat olive oil in a pan. Brown sausages for about 2½ minutes per side, then remove and set aside.
In the same oil, sauté onion, celery, garlic, and chili pepper for 5 minutes until fragrant.
Add tomato sauce and cook with vegetables for 10 minutes.
Stir in canned beans, water, salt, and black pepper. Mix well.
Transfer mixture to slow cooker. Nestle sausages into the stew.
Reduce slow cooker to low (195°F / 90°C) and cook for 2 hours until sausages are tender.
Serve hot with bread, polenta, or salad.
Notes
Swap white beans with chickpeas for variation.
Add diced carrots, zucchini, or bell peppers for more vegetables.
For smokier flavor, add smoked paprika with the chili.
If no slow cooker, simmer on stovetop over low heat for 1½ hours.
Freeze portions up to 2 months and thaw before reheating.
Nutrition
Serving Size:1 portion (about 2 sausages with stew)
