Spicy Bean Stew with Sausages
Warm up your evenings with a hearty bowl of Spicy Bean Stew with Sausages, a comforting one-pot dish full of smoky, savory flavors. Featuring tender rounds of browned smoked sausage, a medley of kidney and cannellini beans, and a rich tomato base infused with smoked paprika, cumin, and a hint of chili flakes, this stew delivers bold, satisfying bites in every spoonful. Perfectly balanced with sautéed onions, garlic, and sweet red bell pepper, the dish is simmered to perfection in a flavorful broth that thickens beautifully. Ready in under an hour, this protein-packed stew is ideal for a wholesome dinner that’s both filling and easy to prepare. Garnish with fresh parsley for a burst of color and serve with crusty bread to soak up every drop of the spicy, smoky sauce. Whether you're feeding the family or meal prepping, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 400 grams smoked sausages (such as chorizo or kielbasa)
- 1 large yellow onion
- 3 units garlic cloves
- 1 large red bell pepper
- 400 grams crushed tomatoes
- 500 milliliters vegetable or chicken stock
- 400 grams canned kidney beans (drained and rinsed)
- 400 grams canned cannellini beans (drained and rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili flakes (adjust to taste)
- 1 unit bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Slice the smoked sausages into 1/2-inch-thick rounds and add them to the pot. Cook for 5-7 minutes, stirring occasionally, until they develop a golden-brown color. Remove the sausages and set them aside on a plate.
Finely dice the yellow onion, mince the garlic, and dice the red bell pepper. Add them to the pot and sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the smoked paprika, ground cumin, and chili flakes. Cook for 1 minute to toast the spices and release their flavors.
Pour in the crushed tomatoes and stir well to combine. Let it simmer for 3-4 minutes to slightly concentrate the flavors.
Return the cooked sausages to the pot, along with the vegetable or chicken stock. Add the drained kidney beans, cannellini beans, bay leaf, salt, and black pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld together.
Taste the stew and adjust the seasoning with additional salt or chili flakes, if desired.
Discard the bay leaf and ladle the stew into bowls. Garnish with chopped parsley and serve with crusty bread on the side if desired.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
