Hearty Mixed Bean Stew with Sausage Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2009
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!
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Photo by Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA
Reviewed: Feb. 3, 2009
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.
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Reviewed: Mar. 31, 2009
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.
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Photo by CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA
Reviewed: Sep. 20, 2011
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!
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Photo by DTRUBELA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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Reviewed: May 22, 2011
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.
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Photo by Rae Clark

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 17, 2012
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.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Plano, Texas, USA

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Reviewed: May 25, 2013
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.
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