Polish Bean and Sausage Stew
Polish Bean and Sausage Stew is a hearty one-pot dish inspired by traditional Polish flavors.Smoky sausage adds a rich, savory taste to the tomato-based broth.White beans provide a creamy texture and make the stew filling.Onions, garlic, paprika, and marjoram create a warm, aromatic flavor.Canned beans make this version convenient for busy weeknights.Serve it with rye bread or crusty rolls for a comforting meal.
Ingredients
- 1 pound (450 g) Polish smoked sausage or kielbasa, sliced into rounds
- 2 cans (15 ounces or 425 g each) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces or 410 g) diced tomatoes
- 3 cups chicken broth or vegetable broth
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika, optional
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Drain and rinse the white beans thoroughly. Slice the smoked sausage into bite-sized rounds, chop the onion, dice the carrots, and mince the garlic.Preparing everything before cooking makes the process easier and helps the ingredients cook evenly.
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced sausage and cook for approximately 5–7 minutes, turning occasionally until the pieces are lightly browned.Transfer the sausage to a plate and set aside. Leave a little of the flavorful fat in the pot to enhance the taste of the vegetables.
- Add the chopped onion and carrots to the same pot. Cook for 4–5 minutes, stirring occasionally until the onion softens and the carrots begin to become tender.Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste, sweet paprika, smoked paprika if using, dried marjoram, and thyme.Cook for approximately one minute, stirring continuously. This helps release the aroma of the spices and gives the stew a deeper, more developed flavor.
- Pour in the diced tomatoes and chicken or vegetable broth. Stir well, scraping the bottom of the pot to loosen any browned bits.Add the bay leaf and Worcestershire sauce if desired. Bring the mixture to a gentle simmer.
- Add the browned sausage back to the pot and stir to combine. Reduce the heat to medium-low and simmer for approximately 15 minutes.This allows the sausage to release its smoky flavor into the broth while the carrots continue to soften.
- Stir in the drained white beans and simmer for another 10–15 minutes. The beans will absorb the flavors of the tomatoes, broth, sausage, and herbs.For a thicker stew, mash a small portion of the beans against the side of the pot and stir them back into the broth.
- Taste the stew and add salt and black pepper as needed. If the broth is too thin, simmer uncovered for a few additional minutes.If it becomes too thick, add a splash of broth or water until you achieve your preferred consistency.
- Remove the bay leaf and sprinkle freshly chopped parsley over the stew.Serve hot with rye bread, crusty rolls, or boiled potatoes. For a fresh contrast, accompany the dish with a simple cucumber salad or lightly dressed green salad.
Notes
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Choose smoked sausage: Polish kielbasa gives the stew its characteristic smoky, savory flavor.
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Rinse canned beans: This removes excess packing liquid and some sodium.
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Brown the sausage first: Browning creates extra flavor and improves the texture.
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Use white beans: Cannellini or great northern beans work particularly well.
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Add salt carefully: Smoked sausage and broth may already contain plenty of sodium.
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Simmer gently: Gentle cooking allows the flavors to combine without breaking up all the beans.
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Adjust the thickness: Mash a few beans to thicken the stew naturally.
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Remove the bay leaf: Discard it before serving.