“Better than Pork and Beans” Spanish Beans with Sausage
These Spanish beans with sausage, known as alubias con longaniza, are what comfort food is all about. They’re packed with flavors, made with simple everyday ingredients, and done in about 40 minutes using one pan. Serve them next to a garden salad and a bottle of Spanish wine for a heartwarming and delicious meal.
To make this recipe, I used Spanish pork sausage, known as longaniza in Spain. However, you can use any type of pork sausage you like, or even a plant-based one to veganize this recipe. As for the liquid, I used chicken broth. But you can also use vegetable broth or even beef broth.
For the beans, I used jarred white beans. Which are the same thing as the canned ones. I used typical Spanish white beans, but any type of white bean will work here. And if you prefer dried beans, just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some more broth when reheating if it looks too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
JARRED SPANISH WHITE BEANS (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make Spanish Beans with Sausage
Spanish Beans with Sausage | Alubias con longaniza
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 7 oz pork sausage (cut into 1/2 inch - 1.25 cm pieces) 200 grams
- 1 medium yellow onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tbsp sherry vinegar 15 ml
- 2 tsp sweet smoked Spanish paprika 5 grams
- 3/4 tsp ground cumin 2 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 1 jar cooked white beans (same as canned) 25 oz / 700 grams
- 2 cups chicken broth 480 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan or stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the pieces of sausage and mix together, then mix every 1 to 2 minutes so it all evenly sautés
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Once the pieces of sausage are lightly browned, about 5 to 7 minutes, remove them from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion, green bell pepper, and garlic, and mix continuously
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After 4 minutes and the vegetables are lightly sautéed, add in the sherry vinegar, paprika, and cumin, mix together, then add in the canned diced tomatoes, and season with salt & pepper, mix together, and then simmer for a couple of minutes
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Once the juices from the canned tomatoes have slightly reduced, about 5 minutes, add in the jarred white beans (drained and rinsed) and the chicken broth, raise to a high heat, and give it a gentle mix
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When the broth comes to a boil, add the pieces of sausage back into the pan and mix together, and then place a lid on the pan and lower to a low heat, and simmer for 5 to 10 minutes
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After 5 to 10 minutes, remove the lid and turn off the heat, then using a large fork, gently mash some of the beans, this is to help thicken the mixture, then transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Jarred White Beans I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)
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