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Mixed Bean Pot



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  • Water
  • 1/2 cup garbanzo beans
  • 1/2 cup red beans
  • 1/2 cup pinto beans
  • 1/2 cup great northern beans
  • 3/4 lb. hot Italian sausage
  • 2 T olive oil
  • 3/4 lb. boneless skinless chicken breasts or thighs
  • 1 medium large onion (3 to 3 1/2 inches)
  • 1 cup water
  • 1 cup dry white wine
  • 2 cubes chicken bouillon
  • Spices 1/8 to 1/4 tsp. each of freshly ground black pepper, oregano, basil, fennel seed, dried parsley, garlic powder, rosemary.
  • Fresh parsley for garnish


Adapted from


Step 1

Measure the beans into a half cup measure and remove any stones or defective beans as you transfer them to a colander. Rinse the beans thoroughly. If you are starting the recipe the day before you plan to cook the beans, put the beans into a large bowl and cover them with at least two inches of cold water. The next day rinse the beans and transfer them to a Dutch oven.

Cover them again with fresh water and bring the beans to a boil. Reduce the heat and simmer them for an hour to an hour and a half until the beans are tender but not mushy. Test for doneness after an hour by pressing a few beans with a spoon. Beans are done when they flatten with moderate pressure. Drain the beans in a colander and set them aside.

Rinse the Dutch oven, put it over moderate heat and coat the bottom with a little olive oil. Brown the Italian sausage while breaking it into pieces. While the sausage is cooking, chop the onion into eighths and add it to the sausage. Next, cut the chicken into one inch pieces. After the sausage and onion have cooked eight or ten minutes remove the sausage and onion to a small bowl with a slotted spoon.

You should have about two tablespoons of oil in the Dutch oven. If necessary, remove the excess or add some olive oil. Brown the chicken over moderately high heat just until it begins to turn golden brown.

Return the beans, sausage and onion to the Dutch oven. Add one cup of water and a cup of dry white wine (sauvignon blanc or chardonnay are good choices) along with two chicken bouillon cubes. Stir in the spices, bring the mixture to a boil, then lower the heat and simmer the stew for fifteen to twenty minutes, stirring occasionally. Taste and add a little salt or extra pepper if necessary. Ladle into bowls and garnish with fresh parsley

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