Spicy Sausage and Bean Hotpot
Warm up your weeknight dinners with this hearty and satisfying Spicy Sausage and Bean Hotpot. Packed with robust flavors from smoky paprika, cumin, and a hint of chili heat, this one-pot dish combines juicy, browned spicy sausages with tender cannellini and kidney beans simmered in a rich, tomato-based sauce. Perfect for cozy evenings, this recipe is quick to prepare in just 15 minutes and then gently cooked to allow the flavors to meld beautifully. Topped with fresh parsley and served with crusty bread for dipping, this comforting meal is as easy as it is soul-soothing. Ideal for families or meal prep, it’s a surefire way to elevate your dinner game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces spicy sausages
- 2 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 1 piece red chili (optional)
- 400 grams canned chopped tomatoes
- 400 grams canned cannellini beans
- 400 grams canned kidney beans
- 300 milliliters vegetable or chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 loaf crusty bread (optional for serving)
Instructions
Heat a large, deep skillet or pot over medium heat. Add 1 tablespoon of olive oil.
Add the sausages and cook, turning occasionally, until browned on all sides (about 8–10 minutes). Remove the sausages from the pot and set them aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and finely chopped chili (if using), cooking for an additional minute until fragrant.
Add the smoked paprika, ground cumin, and dried oregano. Stir to coat the onions and garlic in the spices.
Pour in the canned chopped tomatoes, vegetable or chicken stock, and bring the mixture to a simmer.
Slice the browned sausages into thick pieces and return them to the pot.
Drain and rinse the cannellini beans and kidney beans, then add them to the pot.
Season with salt and black pepper. Stir well, cover with a lid, and let the hotpot simmer on low heat for about 30 minutes. Stir occasionally to prevent sticking.
Once the sausages are fully cooked and the flavors have melded, remove the pot from heat and stir in chopped fresh parsley.
Serve hot with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 10980 mg | 477% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 32.8 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 5775 mg | 123% | |
*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.
