Sausage stew with beans

Braised sausages are a very helpful dish, as sausages are usually liked by both children and adults, and they are very tasty. Today we make the Smoked sausage stew with beans recipe , a dish that you can prepare in the cold months or use to celebrate Midsummer's Eve.

It 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.

The only thing missing is to serve it with good bread, because I assure you that you will want to enjoy all of its flavor down to the last drop of sauce!

Le Creuset cast iron cocotte

Ingredients

• 2 or 3 tbsp of oil
• 1 large onion, diced
• 65 g chorizo, cut into cubes
• 2 cloves garlic, crushed
• Salt and black pepper
• 1 tbsp Provencal herbs
• 1 tbsp smoked paprika
• 150 g of canned roasted red peppers
• 2 tsp tomato paste dried
• 1 tsp sriracha (optional, you can also use choricero pepper meat)
• 1 jar of garrofones
• 1 boat of white beans
• 2 cans of chopped tomatoes
• ½ tbsp sugar
• 1 cinnamon stick
• 24 thin herb sausages (if not, with pepper or your favorite)
• 15 g chopped parsley

Preparation

1. Preheat the oven to 200 C.
2. Heat the oil over low-medium heat in the Le Creuset cast iron cocotte (I used an oval one, you can use a round one or a low saucepan type one 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 juice and the skin can be appreciated a little crispy. Add the herbs and paprika and fry for another minute.
4. Cut the red peppers, tomato paste or choricero pepper sauce and the tablespoon of sriracha, until it forms a thick tomato sauce. Add to the pan and fry for one more minute.
5. Add the two types of beans, the chopped tomatoes and then fill one of the empty cans of beans with water and add that too. Add the sugar to reduce the acidity and stir, then add the cinnamon stick and let it simmer.
6. Meanwhile, brown the sausages in a frying pan or on the grill. Add them to the mixture, stir well and cover. Place in the oven for 45 minutes.
7. Remove from the oven and stir again. If the sauce needs to thicken a little more, return the pan to the oven without the lid for another 15 minutes, or put it on the stove to reduce the heat to medium.

Grades

• Serve the cocotte directly on the table, it will retain the heat well. Sprinkle some parsley on top before serving.
• Serve with some crispy bread and you will see what a rich and intense sauce you will enjoy.
• This dish works wonders if prepared ahead of time, as the flavours settle over time. Simply reheat 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 equally well with kidney beans, black-eye beans, or you can also use chickpeas.