Recipe by Campbell's Kitchen
"Sun-dried tomatoes are the special ingredient that gives this three-bean stew with sausage a sunny Mediterranean flavor. "
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sweet Italian pork sausage, casing removed
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
ground black pepper
dried pinto beans
dried navy beans
dry kidney bean
sun-dried tomatoes in oil, drained and thinly sliced
Grated Parmesan cheese
Good basic, Italian bean stew recipe. I was surprised the directions didn't mention soaking the beans first, but perhaps it was assuming you'd know that. I soaked 16 oz. of mixed beans (pinto and gr. northern) overnight, and added a can of red kidney beans when I drained the beans in the AM. 10 c. of broth would have been too much for a stew; I used about 7 1/2 cups. I also added 1 med. chopped onion, 1 minced clove of garlic, some chopped fresh mushrooms, and 1/2 tsp. dried basil. Yummy with fresh Italian bread on the side!
My hubby and I thought this was pretty good. I wasn't really that crazy about the sundried tomatoes in it. They have a sweet taste to them that we thought didn't really go with it. We both agreed that if we make this again that diced toms would work better. I did add a pretty large head of chopped kale about 20 minutes before it was done. Thanks for the post.
This soup is wonderful and very easy! I used dry pinto beans and dry baby lima beans and soaked them 8 hrs. I threw the soaked beans, the sausage (I used chicken sausage), 3 chopped carrots, 2 chopped stalks of celery (for a little extra veggies), the sun dried tomatoes and chicken broth in a pot and cooked it. (I actually used my pressure cooker and it was done in 10 mins.) When it was done I added a can of kidney beans, drained. The flavor was amazing and I didn't add anything extra.
this was a great staple type recipe to get started. I used red kidney beans brown beans and green broad beans, I also added a couple dashes of sage, a splash of EV Olive oil and a dash of oregano to give it some smokey depth. I was quite delighted with the end result - I will use this again! mmm- perfect for the change of summer into fall in canada!
Very good. I didn't have pinto beans, so I used black, navy, and kidney beans. Other than that, cooked it right to the recipe. It's a great stew. very hearty, very tasty.
This is a fantastic recipe. I used far too many beans so mine took FOREVER. I did have to soak them overnight and even then they weren't anywhere near soft enough to cook - even all day. I cooked for five hours on high and then another three or four. I did add the sausage, but then ham and some leftover chicken. I added onion in addition to the other vegetables. I found that 16 ounces of chicken broth was more than enough. I used the loose pork sausage instead of the kind in the casing - and boy is it spicy. An outstanding recipe.
This was really enjoyable. I tried making a mixed bean soup recipe before and it didn't turn out so great so I was glad to find this recipe. I used a 15 beans mix I had and it was lovely, great flavor.
I never cooked anything with beans before. I got this recipe in an email from Swansons. They say nothing about soaking the beans. After slow cooking this all day, we're having soup and grilled cheese for dinner. Please don't assume anything when posting recipes!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Mixed Bean Stew with Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 96
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