Romanian Style Beans and Sausage Stew (Iahnie de Fasole) – full of smoked sausage and a handful of other hearty ingredients. It’s simple to make and sure to satisfy.
This Beans and Sausage Stew is a traditional Romanian recipe. Simple ingredients come together to create a hearty and flavorful stew! Full of chopped veggies, smoked sausage and fresh herbs, this stew is comforting, warm and satisfying.
To be fair, Romanian bean stew is pretty “boring” per se, but that doesn’t mean it isn’t full of flavor! It’s as easy as cooking the sausage, making the hearty tomato broth, and boom – you’re done! Well, it’s a bit more than that .. but, you get my drift.
Keep scrolling down the printable recipe card for FULL ingredient amounts and instructions – don’t ask stupid questions.
- Sausage – I used wagyu cheddar beef sausage, cut into 1 (2.5 cm) inch pieces – but feel free to use your preference of sausage! (read below for more info on sausages)
- Vegetable Oil
- Celery – Chopped.
- Carrots – Medium, chopped
- Onion – Chopped.
- Garlic – Fresh is always best! Minced.
- Habanero – Chopped.
- Bell Pepper – I used red, cubed.
- Beans – I used canned beans – mixed types. Feel free to use the beans you prefer – dry or canned both work! (see below for reference)
- Tomatoes – Crushed fire roasted, canned. Use what you have!
- Sugar – Plain ol’ granulated.
- Bay Leaves – Essential for stews.
- Parsley – Fresh, chopped.
- Salt & Pepper – To taste.
How to make beans and sausage stew
- Cook the Sausage – Add the sausages to a medium sized frying pan and cook them for 10 minutes or until browned on all sides; don’t worry if they’re not cooked through, they will continue to cook with the beans – Set them aside.
- Saute the Onions – Heat 1 tbsp of vegetable oil in a large Dutch oven over medium heat then add the onions and saute for 5 minutes until soft and translucent.
- Add Ingredients – Add celery, carrots, garlic, Habanero and red pepper to the pot and continue to saute everything for another 10 minutes, stirring occasionally.
- Simmer – Add one cup of water, sugar, beans, crushed fire roasted tomatoes, bay leaves, salt and pepper and let simmer for 30 minutes covered.
- Finish & Serve – Remove from heat, garnish with parsley, cover and let sit for another 5 minutes. Serve.
- If you think there is not enough liquid for your taste you can add some more tomato juice or water, keep in mind this is not a soup, but a stew – we want it thick!
- Cooking time will definitely increase if you use dry beans (see below on how to make this with dry beans.)
- In one of my previous versions (see picture below), I also used big pieces of smoked bacon that you don’t really need to fry in advance. just throw them into the pot and watch your cholesterol going up as you eat.
Beans beans, the magical fruit.
The more you eat, the more you … well, you know how the song goes. Beans are incredibly versatile and there is a wide variety of options to choose from! Not only are they good in stews, they’re good for you too!
Cooking with dry beans
Be aware, some kind of beans contain a compound called lectin which must be removed by cooking. Red kidney beans are particularly toxic, probably this is why everybody I know used to make this stew with white beans. When using dry beans soaking them over night in cold water seems to be mandatory in Romanian cuisine.
If you choose to use dry beans opposed to canned in your stew, here are some tips on prepping them:
Soaking dry beans
Apparently, soaking before cooking helps to remove some of those indigestible sugars that cause flatulence. Some people consider that to be a myth so it is your choice in the end. Personally, I think they cook faster if you soak them overnight. Gassy… I get regardless of the beans I use!
- Long soak method: Let the beans soak in the refrigerator for 4 hours or overnight.
- Short soak method: Cover the beans with 2 inches of water; bring the water to a simmer for two minutes; remove the pot from direct heat and cover; let the beans steep for 1 hour. *Drain after soaking and use rinse thoroughly before cooking
Sausage is one of my favourite things to cook, especially because there is such a wide variety of options to choose from! I used a gorgeous wagyu cheddar beef sausage that I got from a local meat shop, but here are some other great options to choose from:
- Italian Sausage – A mix of hot, sweet, and spicy; somewhere in-between.
- Kielbasa – A crowd pleaser for even the pickiest of eaters. Kielbasa is also available in a variety of flavors, including chicken, veal, lamb, turkey, and beef!
- Andouille – For a spicy, southern style sausage.
- Linguica – A Portuguese pork sausage with notes of garlic and paprika- yum!
- Kabanos – Originated in Poland, my fave.
Can I make this in advance?
One of the best things about stew is that it can be made in advance for an easy freezer meal! Allow your beans and sausage stew to cool completely, then transfer to an airtight, freezer-safe container – seal and freeze for up to 3 months!
When ready to serve, defrost thoroughly in the fridge overnight before reheating. To reheat – place in a pot, over medium heat, stirring occasionally until heated through.
What to serve with your beans and sausage stew
Make sure to serve this stew with a nice chunk of crusty bread or a warm bun to soak up all that broth! This stew is so good you’ll want to lick the bowl clean, but since that is considered “rude” somewhere, if you care – the bread is essential to get every last drop.
How to store leftover stew
Store leftover stew in a sealed, airtight container in your fridge for 3-4 days.
See above section “Can I make this in advance” for freezing instructions
Beans and Sausage Stew
Print Rate Recipe Pin
- 4 sausages cut into 1 (2.5 cm) inch pieces, I used wagyu cheddar beef
- 1 tbsp vegetable oil
- 1 stalk celery chopped
- 2 medium carrots chopped
- 1 large onions chopped
- 5 cloves garlic minced
- 1/2 habanero chopped
- 1 red bell pepper cubed
- 56 oz beans 4 cans of 14 oz, mixed type
- 28 oz tomatoes crushed fire roasted, canned
- 1 cup water
- 1 tbsp sugar granulated
- 3 bay leaves
- 1 tbsp parsley chopped
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- Add the sausages to a medium size frying pan and cook them for 10 minutes or until browned on all sides; don't worry if they're not cooked through, they will continue to cook with the beans. Set aside.
- Heat 1 tbsp of vegetable oil in a large Dutch oven over medium heat then add the onions and saute for 5 minutes until soft and translucent.
- Add celery, carrots, garlic, habanero and red pepper to the pot and continue to saute everything for another 10 minutes, stirring occasionally.
- Add one cup of water, sugar, beans, crushed fire roasted tomatoes, bay leaves, salt and pepper and let simmer for 30 minutes covered.
- Remove from heat, garnish with parsley, cover and let sit for another 5 minutes.
- If you think there is not enough liquid for your taste you can add some more tomato juice or water though this is not a soup but a stew.
- Cooking time will definitely increase if you use dry beans.