Speedy sausage-and-bean ragout



15 min


35 min


4 servings

Speedy sausage-and-bean ragout

Yvonne Duivenvoorden

Precooked sausages slash the prep time of this comforting bean ragout. It's a complete meal in a bowl!


  • 1 onion
  • vegetable oil
  • 540-mL can diced tomatoes
  • 1 large garlic clove , minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup chicken broth
  • 4 to 6 roasted sausages
  • 540-mL can white kidney beans
  • 2/3 cup coarsely chopped parsley cilantro


  • Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
  • Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.

Nutrition (per serving)

  • Calories
  • 334,
  • Protein
  • 23 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 16 g,

Ragout tip

Pre-cooked sausages slash the prep time of this comforting stew.

Make this ragout a sandwich

Heat 1-1/2 cups pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.