One-Pot Wonders

Toulouse Sausage and White Bean Stew

January 21, 2017
Photo by Marale Garabetian
Author Notes

I had some nice French sausage sitting in my fridge, which I had bought from the Straw Stick and Brick stand at the Farmers market. Beans and sausage is such a wonderful combination and total comfort food! Feel free to use any sausage here. I used a spice called Whoop Ass (love the name!) Whoop Ass is spicy so a little goes a long way. It contains: Habanero, Chipotle, Ancho, Birdseye, and Cayenne Chilies. Cumin, Fennel Seed, Brown Mustard Seed, Oregano, Allspice, Black pepper, Organic Vermont Maple Sugar, Organic Onion, Organic Garlic and Himalayan Pink Salt. You can use a combination some of these spices and chilies or just purchase a can of Whoop Ass :) —Marale Garabetian

  • Serves 4-6
  • 1 15.5 oz can of Butter beans (drained)
  • 1 15.5 oz can of Navy beans (drained)
  • 2 sausages (any kind. I used Toulouse)
  • 1 can diced tomatoes
  • 1 cup water
  • 1 shallot (diced)
  • 3-4 cloves of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon Whoop Ass spice
  • 1 tablespoon parsley (chopped)
  • Salt and pepper to taste
In This Recipe
  1. Mince the garlic.
  2. Dice the shallot.
  3. In a skillet, on medium heat, cook the garlic and onion in 1 tbsp of olive oil until translucent and smells great :)
  4. Remove the outer layer of the sausages, cut lengthwise, chop into bite size pieces, and cook for about 8-10 minutes.
  5. Drain and add the beans.
  6. Add the can of diced tomatoes.
  7. Add the water, spices and season with salt and pepper. Give it a stir.
  8. Bring to a boil and then simmer for 30 to 45 minutes.
  9. The apartment should smell amazing! Season again if needed, garnish with parsley and eat!

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