Famous Sausage Seattle WA
Famous Sausage Store Seattle WA

Smoked Sausage & White Bean Stew

A recipe for Uli’s Famous Heavy Garlic Smoked Kielbasa

  • Soak Time: 8 hours
  • Prep Time: 30 minutes
  • Stand Time: 30 minutes
  • Cook Time:  45 minutes
  • Total Time: 9hrs 45 mins
  • Yield: 8 servings


  • 1 pound smoked Kielbasa, such as kielbasa cut in 1/2-inch slices
  • 1 pound Great Northern beans, picked through, soaked overnight in water, drained, and rinsed
  • 8 – 9 cup homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon PLUS 1 tsp. extra-virgin olive oil
  • 2 cup diced onions (2 medium)
  • ½ cup diced celery (3 stalks)
  • ½ cup peeled and diced carrots
  • 1 ½ teaspoon finely chopped garlic (about 3 cloves); any green shoot removed before chopping
  • ¼ teaspoon dried thyme, crushed
  • 1 (14.5) ounce can whole peeled tomatoes, drained and crushed



  • Soak 1 pound of Great Northern Beans overnight in water, then drain, and rinse.


  • In a heavy 5 to 6-quart Dutch oven, combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boil and reduce heat. Simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.


  • Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes.


  • Add crushed tomatoes and season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.


  • In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.


  • In same 12-inch skillet heat smoked sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.  Cut diagonally into bite size pieces.


  • When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. Let sit for 30 minutes.


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  • Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.

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