Stewed sausages are a very popular dish, since sausages tend to be liked by both children and adults, and they are very tasty. today we do the recipe for smoked sausage stew with beans , a dish that you can prepare both in the cold months and use to celebrate the night of San Juan.

Is a recipe in cocotte and that you can do both on the fire and in the oven. To gain intensity we will add chorizo ​​and sweet paprika smoked.

You will only need one thing, serve it with a good bread, because I assure you that you will want to take advantage of all its flavor to the last drop of sauce!

Le Creuset Iron Cocotte


  • 2 or 3 tablespoons of oil
  • 1 large onion cut into cubes
  • 65 g chorizo, cut into cubes
  • 2 garlic cloves, crushed
  • salt and black pepper
  • 1 tbsp Herbes de Provence
  • 1 tbsp smoked paprika
  • 150g canned roasted red peppers
  • 2 tsp tomato paste dry
  • 1 tsp sriracha (optional, you can also use chorizo ​​pepper meat)
  • 1 pot of beans
  • 1 boat of white beans
  • 2 cans of diced tomatoes
  • ½ tbsp sugar
  • 1 cinnamon stick
  • 24 fine sausages with herbs (if not, with pepper or your favorites)
  • 15 g of chopped parsley


  1. Preheat the oven to 200 C.
  2. Heat the oil over low-medium heat in the Le Creuset iron cocotte (I have used an oval one, you can use the round one or a low saucepan type for this recipe). Add the onion and fry for 3-4 minutes, until the onion begins to soften.
  3. Add the chorizo ​​and garlic, add a pinch of salt and fry for four more minutes, until the chorizo ​​releases its juices and skin is appreciated a bit crunchy. Add the herbs and paprika and fry for another minute.
  4. Cut the red peppers, tomato paste dried or sauce of chorizo ​​peppers and the tablespoon of sriracha, until forming a thick tomato sauce. Add to the pan and fry for another minute.
  5. Add the two types of beans, the cut tomatoes and then fill one of the empty bean cans with water and add that too. Add the sugar to reduce the acidity and stir, then add the cinnamon stick and bring to a simmer.
  6. Meanwhile, brown the sausages in a skillet or on the grill. Add them to the mixture, stir well and cover. Put it in the oven for 45 minutes.
  7. Take out of the oven and stir again. If the sauce needs to thicken a bit more, return the pan to the oven without the lid for another 15 minutes, or turn the heat down to medium.


  • Serve the cocotte directly on the table, the heat will cook well. Sprinkle some parsley on top before doing so.
  • Accompanied by a very crispy bread, you will see what a rich and intense sauce you will enjoy.
  • This dish works wonders if you make it ahead of time, as the flavors settle over time. Simply reheat it in the oven with the lid on or over medium heat. Stir a bit to prevent sticking.
  • You can use or combine different types of beans with this recipe. It works just as well with beans, blackeyes, or you can also use chickpeas.
    Recipe Author: Le Creuset

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