Sausage-and-Bean Supper

Southern Living
Makes 4 to 6 servings


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1 pound smoked sausage, cut into 1/4-inch slices
3 slices bacon, diced
1 small sweet onion, diced
1/2 (10-ounce) bag shredded carrot
2 celery ribs, chopped
1 (19-ounce) can cannellini beans or navy beans, rinsed and drained
1 (14-ounce) can chicken broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon pepper


Cook sausage, bacon, diced onion, shredded carrot, and celery in a large skillet over medium-high heat 10 minutes or until sausage is browned and vegetables are tender.

Stir in beans, chicken broth, rosemary, thyme, and pepper; cook over medium heat 10 minutes or until mixture is hot and bubbly. Sprinkle with Breadcrumb Topping.

Created date

September 2002