# Ingredient List:
→ Meats
01 - 14 oz spicy smoked sausage (e.g., chorizo or andouille), sliced
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 carrot, diced
06 - 2 celery stalks, diced
→ Beans
07 - 2 cans (14 oz each) cannellini or kidney beans, drained and rinsed
→ Liquids
08 - 1 can (14 oz) crushed tomatoes
09 - 2 cups chicken or vegetable broth
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp chili flakes (adjust to taste)
13 - 1/2 tsp dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs (optional)
15 - 2 tbsp chopped fresh parsley or cilantro
# Recipe Steps:
01 - Heat a large heavy-bottomed pot over medium heat. Add the sliced sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add diced onion, red bell pepper, carrot, and celery. Cook for 5 to 7 minutes until softened.
03 - Stir in minced garlic, smoked paprika, ground cumin, chili flakes, and dried oregano. Cook for 1 minute until aromatic.
04 - Pour in crushed tomatoes and broth, scraping the pot’s base to loosen browned bits.
05 - Add drained beans and browned sausage back into the pot. Season with salt and freshly ground black pepper.
06 - Bring mixture to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley or cilantro if desired.
