Community recipe
Sausage and White Bean Stew with Cheddar Cornbread Dumplings
A cozy one-pot tomato and white bean stew gets a savory lift from browned Italian sausage, tender kale, and fluffy cheddar-cornmeal dumplings steamed right on top. The dumplings soak up the rich broth, making this a hearty, familiar supper with a fun skillet twist.
- Serves
- 4
- Prep
- 15 min
- Cook
- 32 min
- Difficulty
- medium
Get ready
Ingredients
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb italian sausage, casings removed if using links
- 1 tsp smoked paprika
- 1 crushed tomato, 14.5 oz can
- 1 cannellini bean, 15 oz can, drained and rinsed
- 3 cup kales, chopped; tough stems removed
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt
- 0.25 tsp black pepper, ground
- 1 cup all-purpose flour
- 0.5 cup yellow cornmeal
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 1 cup sharp cheddar, shredded
- 1 egg, beaten
- 0.67 cup milk
- 2 tbsp unsalted butters, melted and cooled slightly
Make it
Instructions
- 01
Set up the pot and work area
Set a large, heavy pot or deep Dutch oven with a tight-fitting lid on the stove, and place a cutting board, knife, colander, measuring cups, and a medium mixing bowl nearby. Wash your hands and leave the burner off until the stew ingredients are ready. | Why: Having the pot and tools ready makes it easy to move from browning to a gentle covered simmer.
- 02
Brown the sausage and build the tomato base
Finely chop 1 medium yellow onion and 3 garlic cloves. Set the pot over medium-high heat. Add 1 lb Italian sausage and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned with no pink remaining. If the pot has more than about 1 tablespoon of rendered fat, carefully spoon off the excess. Add the onion and cook for 3 minutes, stirring until softened, then add the garlic and 1 tsp smoked paprika and stir for 30 seconds until fragrant. Pour in 1 can (14.5 oz) crushed tomatoes, scraping up the browned bits. | Why: Browning develops deep savory flavor, while briefly cooking the aromatics keeps them fragrant rather than raw.
- 03
Simmer the beans and kale
Drain and rinse 1 can (15 oz) cannellini beans in the colander. Rinse and dry 3 cups chopped kale, removing tough stems, then cut it into bite-size pieces if needed. Stir the beans and kale into the pot with 1 cup low-sodium chicken broth, 1 tsp kosher salt, and ¼ tsp black pepper. Bring to a gentle simmer, then lower the heat to medium-low, cover, and cook for 8 minutes, stirring once. The kale should be wilted and tender, and the stew should bubble softly around the edges. | Why: Rinsing the beans removes excess canning liquid, and a short simmer lets their flavor mingle with the tomato broth.
- 04
Mix the cheddar-cornbread dumplings
While the stew simmers, whisk together 1 cup all-purpose flour, ½ cup yellow cornmeal, 1 tsp baking powder, and ½ tsp kosher salt in the medium bowl. Stir in 1 cup shredded sharp cheddar. In a separate cup, beat 1 large egg with ⅔ cup milk and 2 tbsp melted unsalted butter. Pour the wet mixture into the dry mixture and stir just until no dry patches remain; the dough should be thick and slightly lumpy, not kneaded. | Why: Mixing only until combined keeps the dumplings tender instead of tough.
- 05
Steam the dumplings and serve
Taste the stew and adjust its salt and pepper if needed, using the seasoning already measured. Bring it back to a gentle simmer. Drop the dumpling dough in 8 evenly spaced mounds over the surface, using a spoon. Cover tightly and cook over low heat for 12–14 minutes without lifting the lid. The dumplings are done when puffed and set on top; split one with a spoon to check that the center is fluffy and no longer wet. Turn off the heat and let the pot stand covered for 2 minutes, then ladle stew and dumplings into warm bowls. | Why: Trapping steam cooks the dumplings through gently while keeping them soft, and the brief rest lets them finish setting.
