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Bacon Sausage, Creamy Leek & White Bean Stew

Nathan Michael & Julia Flowers
Servings

4 to 6

Prep Time

15 minutes

Cook Time

35 minutes

Calories

517

Cuisine

American

Category

Dinner

A rustic, slow-simmered stew with a rich, comforting finish. Snake River Farms Kurobuta Bacon Sausages are browned until golden, then nestled into tender white beans, sweet leeks, garlic, and thyme. White wine brings acidity, while Parmesan, sour cream, and lemon lend a subtle creaminess to the broth. Finished with toasted breadcrumbs for texture, this is a deeply satisfying dish made for cooler evenings.

Ingredients

  • 2 packages SRF Kurobuta Bacon Sausages (8 links)
  • 2 tablespoons butter
  • 2 medium leeks, dark green tops removed, white and pale green parts cleaned and sliced into half-moons
  • 3 garlic cloves, minced
  • kosher salt & freshly ground black pepper
  • 5 fresh thyme sprigs
  • 1 cup dry white wine
  • 3–4 cups chicken stock
  • 2 (15 oz) cans butter beans or cannellini beans, drained and rinsed
  • 5 oz baby spinach
  • ½ cup panko breadcrumbs
  • 2 tablespoons sour cream
  • ¼ cup grated Parmesan cheese
  • zest and juice of ½ lemon

Directions

    Prepare the Leeks

    1. In a large Dutch oven over medium heat, melt the butter.
    2. Add the sliced leeks and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
    3. Add the garlic and thyme sprigs, cooking for another minute.

    Build the Broth

    1. Pour in the white wine, stirring to deglaze the pot.
    2. Add 3 cups of chicken stock and the drained white beans. Bring to a gentle simmer.

    Brown the Sausages

    1. Meanwhile, heat a large skillet over medium-high heat.
    2. Add the Kurobuta Bacon Sausages and cook, turning occasionally, until browned on all sides.
    3. The sausages will finish cooking in the stew, so they do not need to be fully cooked at this stage.

    Simmer the Stew

    1. Stir the baby spinach into the beans until just wilted.
    2. Nestle the browned sausages into the broth and simmer gently for approximately 20 minutes, until the sausages are cooked through and reach 160°F internally.

    Toast the Breadcrumbs

    1. While the stew simmers, add the panko breadcrumbs to the skillet used for the sausages.
    2. Toast over medium heat for 2–3 minutes, stirring frequently, until golden and crisp. Set aside.

    Finish & Serve

    1. Remove the thyme stems and turn off the heat.
    2. Stir in the sour cream, grated Parmesan, lemon zest, and lemon juice until combined.
    3. For a thinner consistency, add additional chicken stock as desired. Season with salt and pepper.
    4. Divide the stew between serving bowls, arranging the sausages over the beans.
    5. Finish with a generous sprinkle of toasted panko.

    Frequently Asked Questions

    1. What kind of white beans work best in this stew?

      Use butter beans or cannellini beans. You’ll need two 15-ounce cans, drained and rinsed.

    2. How do I know when the sausages are done?

      Brown the sausages in a skillet first, then nestle them into the broth and simmer gently for about 20 minutes. They’re done when they reach 160°F internally.

    3. How do I make white bean stew creamy?

      Turn off the heat, then stir in the sour cream, grated Parmesan, lemon zest and lemon juice until combined. For a thinner consistency, add more chicken stock.