Sausage & Cannellini Bean Stew (Gluten Free, Vegan)

Prep: 5 minutesCook: 60 minutesTotal: 65 minutes
Yield: serves 2 - 3Category: Dinners
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This delicious tomato based sausage stew is really simple to make and is the ideal comforting evening meal or Sunday dinner on those cold days. I know we have just entered Spring here in the UK but I think we can definitely squeeze out one more versatile hearty stew recipe for those days you need a simple nourishing and cosy meal.

I have kept the ingredients in this stew really basic, however, this is a great recipe to make if you have any other vegetables that need using up. Cauliflower or broccoli florets, chopped parsnips, tomatoes, leeks and spring greens would also work well tossed in this if you have any that need using. Although this is a sausage and cannellini bean stew you could actually susbstitute the cannellini beans for kidney beans, chickpeas or haricot, etc, if needed.

I make these using vegan and gluten free sausages but, depending on your dietary requirements, you can use whatever type you like.

This stew is packed full of rosemary which works really well with the other flavours in the recipe. I use fresh, however, you could substitute this for 1 tsp dried instead if needed – or more depending on preference! I choose to use dried oregano in this recipe but you could use fresh instead if desired.

Make sure you perform a taste test before serving as this recipe relies heavily on the salt and pepper for seasoning. Too little will result in this being on the bland side! If desired, you could also throw in a little smoked paprika to create a slightly deeper flavour but I don’t really think this sausage stew recipe needs it.

I usually make this in my slow cooker for convenience so this is an option if you have one. Simply place all of the ingredients except the oil in the cooker and place on high for around five hours. You can still brown the sausages before placing in the cooker to add a little colour if desired but this is not necessary.

I want this recipe to be accessible to all hence why I have written the hob method up. Again, you do not necessarily need to brown the sausages before adding them to the pan but it is advised. I only use four sausages in this recipe but feel free to use more or less.

If you like this sausage stew recipe you may also like my Simple Sausage Casserole or my Sausage, Apple & Mustard Traybake. If you are looking for other stew recipes you may like my Easy One Pan Any Bean Stew, my Spicy Spanish Style Stew or my Sundried Tomato & Cannellini Bean Stew which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 4 vegan sausages
  • 1 can cannellini beans (230g drained)
  • 1 can chopped tomatoes
  • 1 large white potato
  • 2 large carrots
  • 1 celery stalk
  • 1 medium white onion
  • 2 cloves garlic
  • 200ml 3/4 cup water
  • 1 vegetable stock cube
  • 1/4 handful fresh rosemary
  • 1/2 tsp dried oregano
  • pinch sea salt
  • pinch black pepper
  • splash oil of your choice


  1. Peel and slice the onions and place in a large pan along with a splash of oil, cook over a moderate heat
  2. Dice the potatoes and add to the pan containing the onion, allow to cook for a few minutes stirring often
  3. Chop the carrot and celery and add to the pan, continue cooking over a moderate heat for a few minutes stirring frequently
  4. Mince the cloves of garlic and add to the pan, reduce the heat and stir for another minute
  5. Add the chopped tomatoes, water and stock cube to the pan and stir well
  6. Next, add the oregano, fresh rosemary (removed from the stalk) and a generous pinch of sea salt and black pepper. Stir well and allow to continue cooking
  7. Chop the sausages into pieces and add to a frying pan with a little bit of oil. Cook for a few minutes, stirring often, to allow them to brown
  8. Once browned add to the pan along with the drained cannellini beans, stir well ensuring all ingredients are evenly distributed throughout and nothing is stuck to the bottom of the pan. Turn up the heat and bring to the boil, stirring often
  9. After a few minutes, reduce the heat and place the lid on the pan. Allow to simmer for forty minutes, stirring often
  10. Once this time has passed remove the lid and cook for another ten minutes on a high heat. Perform a taste test and stir in any additional seasoning


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