Sausage and red beans stew

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If you are looking for a big bowl of delicious and hearty stew here is the recipe for you! This sausage and red beans stew is a great family style meal and a kids friendly recipe. Panos absolutely loved the taste of it and I loved how easy and convenient this was. The original inspiration was from an African dish called cachupa, coming from the Cape Verde islands, where the original recipe calls for beans, hominy, cassava and meet slow cooked into a stew. By all means, this is not the original cachupa so to all my African viewers please do not expect to see this here. However, this is the most delicious sausage and red beans stew and one that I guarantee that your kids will love. So lets get into cooking, shall we?

What you will need

  • Red beans. You can use white beans as well. I like to use dried beans and soak them overnight. But if it is more convenient to you, you can use canned beans. Just drain and rinse them.
  • Sausage. I used a combination of pork and chicken sausages. You can use instead chucks of chicken and pork. I found that sausage makes this dish look fancier and more eye-appealing to my toddler.
  • Vegetables: sweet corn, sweet potatoes, onions, garlic. All the hearty vegetables in a bowl!
  • Extra flavor: paprika, bay leaves and extra virgin olive oil.

HOW TO PICK THE PERFECT SAUSAGE?

You should be very careful on which sausage you choose for your family. World Health Organization has classified all processed food as potentially carcinogenic. The sausages that I used are fresh, handmade sausages containing nothing else other than ground meat, spices and natural casing (be sure it’s natural). No nitrates, no preservatives, no processed oils. Pure happiness on our plate!

How to cook in a pot in your stove top


If you don’t have a slow cooker*, which I highly recommend, you can cook this dish on your stove top. You just need to modify the cooking process a bit. So here are some quick steps on how to do it.

Directions to cook on the stovetop

  • In a deep pot, saute the onions and garlic with the olive oil
  • Add the paprika and bay leave and saute until fragrant
  • Add the tomato passata, water, red beans, corn and pepper
  • Cook until fork tender over medium heat making sure that you add extra water if needed (around 2 hours)
  • Add the sweet potatoes and sausages on chunks and cook for 25 more min

How I served it

Both kids loved to eat from their Bubba Boo eco-friendly bamboo plates and bowls. And of course I feel better serving food on those plates as the contain no toxins and chemicals. So, for Panos I served on his Pippa Penguin plate:

  • a portion of this sausage and red beans stew along with
  • cucumber and watermelon flowers, cut with my cute veggie cutters*. Panos is obsessed with those cutters and he loves to pick which shape to use each time

I want to talk to you about kids’ cutlery as well! Omg! Can you imagine that my 10 month old can feed herself with those Doddl spoon and fork*?! Their design is pretty unique and suitable for baby starting their weaning journey at 6 months all the way up to toddlerhood. Both kids love them!

DO YOU LIKE BUBBA-BOO AS MUCH AS WE DO?

Head over to Bubba Boo website and use code PANOSEATS to get 12% off *.

Need more inspiration?

If you are a sausage lover you should check out my sausage with cabbage dish. And if you are looking for a refreshing summer salad full of deliciousness, check out my red beans and quinoa salad!

Sausage and red beans stew

Recipe by Panos EatsCourse: MainDifficulty: Easy
Servings

6-8

servings
Prep time

10

minutes
Cooking time

9

hours 

Such a delicious and easy to make sausage and red beans stew for the whole family.

Ingredients

  • 1.5 pounds (0.68 kilograms) good quality pork and chicken sausages

  • 1.5 cups frozen sweet corn

  • 2 small sweet potatoes, peeled and cut into chunks

  • 2 cup dried red beans (or 4 cups cooked or canned)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 bay leaves

  • 14 oz (396.89 grams) tomato passata (or tomato puree or crushed tomatoes)

  • 3 cups water

  • 1 tsp paprika

  • pepper to taste

  • 3 tbsp olive oil

Directions

  • If you use cooked or canned beans skip to step 4
  • Place your dry beans a big bowl with water and some drops of lemon and soak overnight or at least 12 hours.
  • Drain the soaked beans and set aside
  • In your slow cooker*, add the onions, garlic, passata, water, sweet corn, bay leaves, paprika, pepper and beans. Stir well.
  • Cook on low for 9 hours
  • Preheat the oven on 400F (204.44 degrees Celsius) and line a sheet tray with parchment paper
  • Place the sausage and cubed sweet potatoes on the sheet tray and drizzle with olive oil
  • Cook in the oven for 25 min.
  • Once ready, cut the sausages in small pieces around (0.5 inch (1.27 centimetres))
  • Place the sausages and sweet potatoes in the beans stew and stir well

Notes

  • If you dont want to use the oven at all, cook in the slow cooker initially for 6 hours and then add the sweet potatoes and sausages in pieces for extra 3 hours
  • If you want to cook on the stove top in your pot then check out my tips on the section above the recipe card

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!

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