Turkey Sausage & Navy Beans

Turkey Sausage & Navy Beans

A classic pairing of smoked sausage and navy beans makes for an easy weeknight dinner.

Course: Appetizers, MainCuisine: Western, EuropeanDifficulty: Easy
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  • 1 Smoked Turkey Sausage (Thinly sliced)

  • 3 cup Navy Beans (Cooked)

  • 3 tbsp Canola Oil

  • 3 Shallots (Chopped)

  • 1 cup Celery (Diced)

  • 3 tbsp Sage (Chopped)

  • 0.5 tsp Salt

  • 0.25 tsp Pepper

  • 0.25 cup White Wine

  • 1.5 cup Chicken Broth

  • 1 can Diced Tomato

  • 12 Sage Leaves


  • Heat pan to medium and add oil. Next fry shallots and celery for about 5-6 minutes, stirring occasionally until translucent. Add the sage, salt, and pepper and cook for another 2 minutes.
  • Next, add the Turkey Sausage, and cook until the sausage becomes brown about 5 minutes. Add the white wine to deglaze the pan. Let it cook until the wine is almost all evaporated.
  • Add the navy beans, chicken broth, and tomatoes. Mix and bring to a boil. Reduce to a simmer for about 20 minutes, until all flavors combine. Set the pot aside.
  • In a small pan, heat the oil to medium-high. Add 3 sage leaves, frying them for 5 seconds until crispy. Transfer to a paper towel-lined plate and sprinkle with salt immediately. Continue until all the sage leaves are fried. 
  • Garnish the dish with fried sage leaves and serve!

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