Turkey Sausage & Navy Beans

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

Course Appetizer, Main
Cuisine American, English
Keyword bowl, budget, Dinner, Easy, Fast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 193 kcal


  • 3 cups 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
  • 1 Smoked Turkey Sausage thinly sliced
  • 0.25 cup White Wine
  • 1.5 cups Chicken Broth
  • 1 can Diced Tomato
  • 12 Sage Leaves


  1. Heat pan to medium and add oil. Next fry shallots and celery for about 5-6 minutes, stir occasionally until translucent. Add the sage, salt and pepper and cook for another 2 minutes.

  2. 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.  

  3. Add the navy beans, chicken broth, and tomatoes. Mix and bring to a boil. Reduce to a simmer for about 20 minutes, until all flavours combine. Set the pot aside.

  4. 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. 

  5. Garnish the dish with fried sage leaves and serve!