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Spicy Sausage And Bean Stew

This hearty slow cooker stew combines smoked sausage, beans, and habanero hot sauce for a deeply flavoured meal that's easy to prepare and perfect for chilly days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz smoked sausage, sliced into 5mm rounds Choose kielbasa, andouille, or any quality smoked sausage; andouille adds additional heat.
  • 2 pieces bell peppers, roughly chopped Any color combination, red and yellow provide the most vibrant color.
  • 1 small onion, roughly chopped
  • 1 small zucchini, chopped into 2cm chunks
  • 1 cup carrots, chopped into 1.5cm rounds
  • 3 cans (15oz) Great Northern white beans, drained but not rinsed Or substitute cannellini beans or navy beans in equal quantity.
  • 1 jar (28oz) crushed tomatoes
  • 1/2 cup chicken broth Low-sodium preferred for better salt control.
  • 2 tablespoons habanero hot sauce El Yucateco Black Label Reserve or any smoky habanero variety; reduce to 1 tablespoon for medium heat.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat without any added oil. Add the sliced smoked sausage in a single layer. Cook undisturbed for 90-120 seconds to develop a golden-brown crust.
  2. Stir the sausage and cook for another 60-90 seconds until browned on the opposite surface. Transfer the browned sausage to the slow cooker.
  3. Chop the bell peppers, onion, zucchini, and carrots into roughly uniform pieces and add them to the slow cooker over the browned sausage.
  4. Drain the canned Great Northern beans but do not rinse. Add them to the slow cooker.
  5. Pour the crushed tomatoes over the ingredients in the slow cooker, add chicken broth, and habanero hot sauce to taste. Stir everything thoroughly to combine.
Cooking
  1. Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
Serving
  1. Remove the lid, stir, and check the consistency. Adjust with more chicken broth or mash some beans to thicken if needed.
  2. Serve hot with crusty bread, cornbread, or a green salad.

Notes

This stew freezes well and flavors improve on day two. Store in an airtight container for up to 5 days in the refrigerator.