Bean and Sausage Stew Recipe - My Cup Is Full

Slow Cooker Bean and Sausage Stew

In Beans, Dinner, Gluten-Free, Mains, Sausage, Slow Cooker, Soup by Mandi Flake6 Comments

A few months ago I was checking in the pantry for any extra canned goods I could donate to a food bank, and realized that some of my pantry items had expired! Years to use them, and still they were way past their dates… Determined that that would not happen again in 2014, I decided to start the year off right, and clear out the pantry with a crockpot soup…

Bean and Sausage Stew Recipe - My Cup Is Full

In my wintery search for a catch-all meal, I came up with a Slow Cooker Bean and Sausage Stew. My version had actually a lot of different textures in it, with the potato and carrots that I also had lying around and needed to get used up, but these are easily skipped if you’d like something more like a chili with sausage.

Bean and Sausage Stew Recipe - My Cup Is Full

It actually came out really well, thanks to the help of a couple key spices to kick up the fun factor, and even though my “soup” turned out as a stew (you’ll need a large crockpot for this one!), I will gladly be letting it warm me up on these cold winter nights. Below is the recipe for you to substitute as you will to use up your own pantry goods.

Crockpot Bean and Sausage Stew Bean and Sausage Stew Recipe - My Cup Is Full

Spicy Slow Cooker Black Bean and Sausage Stew

Yields 10

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  • 15 ounces kidney beans, drained
  • 15 ounces black beans, drained
  • 29 ounces petite diced tomatoes
  • 28 ounces crushed tomatoes (I used a basil & herb version)
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 russet potato, diced (approximately 2 cups)
  • 3/4 cup carrots, diced
  • 13 ounces sausage, sliced (I used polish kielbasa)
  • 1 cup water
  • 1 teaspoon worcestershire sauce (nix this to keep it Gluten-Free)
  • 1 tablespoon black pepper
  • 2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne (reduce or leave this out to lower the heat factor)


  1. Place the beans, tomatoes, onion, potato, carrots, sausage, water, and worcestershire sauce in the slow cooker, mix to combine.
  2. In a small bowl, combine the pepper, salt, chili powder, garlic powder, and cayenne, then disperse it over the bean mixture in the crockpot, and stir thoroughly to combine.
  3. Cook on low for 8-10 hours or high for 4-6 hours (I suggest leaning towards the long end of the times if you are cooking the potatoes and carrots, and want them to be nice and soft)
Recipe Type: Crockpot



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    1. Author
      Hi Robyn, I used the whole can of crushed tomatoes, so just pour it all out! If you happen to only have whole peeled on hand, still no need to drain, but I'd suggest chopping or mashing up the tomatoes a bit. Happy cooking :)
  2. Pingback: 18 Healthyish Slow Cooker Stews To Get You Through The Rest Of Winter - Best Buzz Virals News

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