Rustic Bean, Sausage, and Chicken Stew
There’s something truly magical about a bubbling pot of stew on a chilly evening. Whenever I want to bring everyone together around the table with minimal fuss, this is my absolute go-to recipe. It’s a wonderfully hearty, rustic one-pot dish loaded with smoky sausages, tender chicken, savory bacon, and wholesome red kidney beans. It feels like a comforting hug in a bowl, and the best part? It’s wonderfully easy to make with everyday ingredients you likely already have in your kitchen.
Ingredients:
- Red kidney beans: 400g
- Boneless chicken: 400g, cut into bite-sized pieces
- Bacon: 150g, diced
- Smoked sausages: 350g, sliced
- Chopped onion: 1 large
- Garlic: 4 cloves, minced
- Spinach: A generous handful (fresh)
- Water: 10 cups (divided)
- Oil: 4 tbsp (divided)
- Bay leaves: 3
- Salt and pepper: To taste
Step-by-Step Instructions:
- Place the red kidney beans into a pot with 2 cups of water and bring to a boil. Drain the water (this helps prep the beans), then add 8 fresh cups of water, 2 tablespoons of oil, and salt to taste. Return to the heat and start boiling again.
- While the beans are cooking, heat a separate pan and gently sauté your chopped onion and garlic until fragrant and translucent.
- In the same or a separate skillet, heat the remaining 2 tablespoons of oil and cook the bacon and smoked sausages until nicely browned. In that same pan, cook the chicken until golden brown on all sides.
- Add the cooked chicken, bacon, sausages, and the sautéed onion and garlic directly into the pot with the boiling beans. (Tip: Add a little extra water here if the stew looks too thick).
- Drop in the bay leaves, then adjust the salt and pepper to taste. Let the entire pot gently boil for about 30 minutes so all those rich, smoky flavors melt together.
- Turn off the heat and stir in the fresh spinach while the stew is still piping hot, allowing it to wilt gently.
- Ladle it into bowls and enjoy warm!
