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Cajun White Bean and Andouille Stew
15
min active
·
40
min total
·
6
servings
This Cajun white bean and andouille stew is smoky, cozy, and weeknight-real thanks to canned beans and a short simmer.
Storage & Reheating
Store: up to 4 days or freeze up to 2 months.
Reheat: with a splash of broth if it thickens in the fridge.
Avo's Tip
Mash about half a cup of beans against the pot to make the broth creamy without extra work.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What beans work best?
Great northern beans, navy beans, or white beans all work well and keep the flavor Louisiana-inspired.
Can I make this ahead?
Yes. The flavor gets even better after a night in the fridge.
Can I make it creamy?
Yes. Stir in a splash of cream at the end or mash extra beans for a dairy-free creamy texture.
Why It Works
Mashing some of the beans thickens the stew naturally, so it feels hearty without needing a roux.
Quick Fixes
Stew too thin: mash more beans and simmer uncovered.
Too salty: add unsalted broth or a squeeze of lemon.
Too spicy: stir in a little cream.
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Ingredients
1
—
12 oz andouille sausage, sliced
2
—
1 small yellow onion, diced
3
—
1 green bell pepper, diced
4
—
2 celery stalks, diced
5
—
4 cloves garlic, minced
6
—
1 tablespoon olive oil
7
—
2 tablespoons tomato paste
8
—
2 cans white beans or great northern beans, 15 oz each, drained and rinsed
9
—
3 cups low-sodium chicken broth
10
—
2 teaspoons Cajun seasoning
11
—
1 bay leaf
12
—
2 cups chopped kale or baby spinach, optional
13
—
Chopped parsley and lemon juice, for serving
Instructions
1
Heat olive oil in a Dutch oven or large pot over medium heat. Brown the andouille for 4 to 5 minutes, then transfer to a plate if the pot is crowded.
2
Add onion, bell pepper, and celery. Cook for 5 minutes, until softened, then stir in garlic, tomato paste, and Cajun seasoning.
3
Add white beans, chicken broth, bay leaf, and the browned sausage. Bring to a simmer.
4
Mash about 1/2 cup of the beans against the side of the pot, then simmer uncovered for 18 to 20 minutes.
5
Stir in kale or spinach if using and cook for 2 to 3 minutes, until wilted. Remove the bay leaf.
6
Taste for seasoning and finish with parsley and a squeeze of lemon.
RECIPE
Cajun White Bean and Andouille Stew
15
min active
·
40
min total
·
6
servings
1
Heat olive oil in a Dutch oven or large pot over medium heat. Brown the andouille for 4 to 5 minutes, then transfer to a plate if the pot is crowded.
2
Add onion, bell pepper, and celery. Cook for 5 minutes, until softened, then stir in garlic, tomato paste, and Cajun seasoning.
3
Add white beans, chicken broth, bay leaf, and the browned sausage. Bring to a simmer.
4
Mash about 1/2 cup of the beans against the side of the pot, then simmer uncovered for 18 to 20 minutes.
5
Stir in kale or spinach if using and cook for 2 to 3 minutes, until wilted. Remove the bay leaf.
6
Taste for seasoning and finish with parsley and a squeeze of lemon.
ingrediENTS
—
1
12 oz andouille sausage, sliced
—
2
1 small yellow onion, diced
—
3
1 green bell pepper, diced
—
4
2 celery stalks, diced
—
5
4 cloves garlic, minced
—
6
1 tablespoon olive oil
—
7
2 tablespoons tomato paste
—
8
2 cans white beans or great northern beans, 15 oz each, drained and rinsed
—
9
3 cups low-sodium chicken broth
—
10
2 teaspoons Cajun seasoning
—
11
1 bay leaf
—
12
2 cups chopped kale or baby spinach, optional
—
13
Chopped parsley and lemon juice, for serving
instructions
High comfort. Low effort. Designed for real weeknights.
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