Sausage & Pinto Bean Stew

Instructions

1. Prepare the Vegetables

   5 min hands-on

   • Halve and peel the onion, then slice it thinly.
   • Remove seeds and stem from the yellow peppers, cutting them into strips about 1 cm wide.
   • Peel and finely chop the garlic.

2. Brown the Sausages

   6 min hands-on

   • Heat half of the olive oil in a large, deep frying pan over medium-high heat.
   • Add the sausages and cook for approximately 5 minutes, turning occasionally, until browned on all sides.
   • Remove the sausages from the pan and set aside on a plate.

3. Cook the Onions and Peppers

   10 min hands-on

   • Add the remaining olive oil to the same pan.
   • Toss in the sliced onions and peppers. Cook over medium heat for about 10 minutes, stirring occasionally, until they soften and begin to caramelize.

4. Incorporate Garlic and Tomato Sauce

   3 min hands-on

   • Stir in the chopped garlic and cook for about 1-2 minutes until fragrant.
   • Add the tomato sauce and cook while stirring for another 2 minutes to deepen its flavor.

5. Build the Stew Base

   2 min hands-on20 min waiting

   • Mix in the sun-dried tomatoes, chicken stock, Worcestershire sauce, and both cans of rinsed and drained pinto beans.
   • Stir everything together and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. Simmer the Sausages

   2 min hands-on10 min waiting

   • Place the browned sausages back into the pan, nestling them into the stew.
   • Continue to simmer on low heat for an additional 10 minutes, turning the sausages halfway through to ensure they cook evenly and soak up the rich flavors.

7. Make the Lemon-Chili Gremolata

   4 min hands-on

   • Finely chop the parsley, including the stalks, and place it in a small bowl.
   • Finely chop the red chili and add it to the bowl.
   • Zest the lemon over the parsley and chili, then squeeze in the lemon juice.
   • Add a drizzle of olive oil, a pinch of salt, and a generous grind of black pepper. Mix well to combine.

8. Finish and Serve

   3 min hands-on

   • Taste the stew and adjust the seasoning with salt and black pepper as needed.
   • Spoon the stew into serving bowls and top each portion with a generous spoonful of the lemon-chili gremolata.
   • Serve with slices of warm garlic bread on the side.
   • Cooking tips:
   • For a deeper caramelized flavor, let the onions and peppers cook undisturbed for a few minutes before stirring.
   • To ensure the sausages stay juicy, avoid overcooking them during the initial browning step.
   • If you prefer a thicker stew, simmer uncovered during the final cooking stages to reduce the liquid further.
   • The gremolata adds a fresh, zesty contrast to the rich stew—don’t skip this step! Adjust the chili level to your spice preference.