Sausage stew with beans

Stewed sausages are a very popular dish, as 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 both prepare 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 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 pan

Ingredients

• 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 tablespoon smoked paprika
• 150 g canned roasted red peppers
• 2 tsp tomato paste dry
• 1 tsp sriracha (optional, you can also use choricero pepper meat)
• 1 jug jar
• 1 boat of white beans
• 2 cans of chopped tomatoes
• ½ tbsp sugar
• 1 cinnamon stick
• 24 thin sausages with herbs (failing that, with pepper or your favorites)
• 15 g chopped parsley

Preparation

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 casserole 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 the skin is appreciated a bit crunchy. Add the herbs and paprika and fry for another minute.
4. Cut red peppers, tomato paste dried or chorizo ​​pepper sauce and the tablespoon of sriracha, until forming a thick tomato sauce. Add to the saucepan and fry for another minute.
5. Add the two types of beans, the cut tomatoes and then fill one of the empty cans with water with water and add it 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. Remove from the oven and stir again. If the sauce needs to thicken a bit more, return the pan to the oven with the lid off for an additional 15 minutes, or place on the stove to reduce to medium heat.

Grades

• Serve the cocotte directly on the table, it will keep the heat 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 made ahead of time, as the flavors settle over time. Just reheat it in the oven with the lid on or over medium heat. Stir a bit to prevent it from sticking.
• You can use or combine different types of beans with this recipe. It works just as well with beans, veneers, or you can use chickpeas as well.