• Leftover 2-Bean Stew

    1 vote
    Leftover 2-Bean Stew
    Prep: 10 min Cook: 25 min Servings: 6
    by Amos Miller
    101 recipes
    A quick bite using odds & ends was WAY too delicious not to post. Forget 8-bean and even 18-bean soups - 2 cans of beans, a few veggies and a little smoked sausage turned a toss-off dish into a tasty winner! I had no intention when I threw this together to share it with anyone other than a couple of hungry mouths in the kitchen. But the comments were so persuasively positive that I was compelled to post it here. I was scrounging through the pantry, 'fridge & freezer for whatever came to hand when this recipe evolved. Granted, you will probably not have some of these ingredients readily available - but it would be worth while to try to obtain and replicate this dish - especially with colder weather creeping in. This can also be kicked up with a few dashes of your favorite hot sauce at table. This is what we threw together. Let me know what you come up with!


    • 1 can fava beans (readily available in Middle Eastern stores or the Mediterranean section of a well-stocked store store), rinsed
    • 1 can of garbanzo beans (aka: chi-chi beans), rinsed
    • 1 large jar of roasted red peppers, drained and chopped
    • 1 Tbs duck fat (bacon fat would work, too)
    • 2 Tbs olive oil
    • 1 onion, diced
    • 1 stalk celery, spilt into 3 strips and finely diced (leaves are good)
    • 2 medium carrots, peeled, split in half and split again, then finely diced
    • 5 cloves of garlic, finely minced
    • 1/2 C fresh parsley, chopped
    • 3 C beef stock (or you can use broth) + 1/2 C
    • 12 small (little finger-sized) smoked sausages ( we used Bobak's gluten free). cut into bite-sized pieces
    • 1 tsp dried thyme
    • 1/2 tsp black pepper
    • 1 tsp sea salt


    1. Melt the fat in a medium saucepan
    2. Sweat the onions and carrots for 3 minutes on medium heat
    3. Add the minced garlic and stir for another 2 minutes
    4. In a saute pan, heat the olive oil and brown the sausage pieces nicely
    5. Add the sausage and the pan juices to the translucent onions, carrots and garlic
    6. Add the celery, chopped red peppers. all the favas and HALF the garbanzos
    7. Add the parsley, thyme, salt and pepper and stir to combine
    8. Add 3 C of beef stock of the beef stock and medium simmer
    9. In a small sauce pan, heat the other half of the garbanzos in the 1/2 C of beef stock, and after simmering for 10 minutes, mash or immersion wand those garbanzos until you have a coarse puree
    10. Add the coarsely pureed garbanzos to the main saucepan. This will thicken the dish just enough in about 15 more minutes
    11. Taste for seasoning and adjust as necessary
    12. Basmati rice (1 C rice to 1-3/4 C water) takes this over the top
    13. Serve with crusty bread and butter and a green salad

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    • Arturo Féliz-Camilo
      Arturo Féliz-Camilo
      You had me at "beans"

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