Possibly The BEST Stew I´ve Ever Made | Spanish Red Bean & Sausage Stew
This Spanish Red Bean and Sausage Stew, known as Potaje de Alubias Rojas con Salchichas, is possibly the BEST bean stew I have ever made. Truly packed with so many amazing flavors, easy to make and done in a little over 30 minutes.
To make this stew, I used beyond sausage, but you can use any type of sausage you like. Just cook it in the exact same way as stated in the recipe card below. However, make sure the sausage you use is firm, that way when you cook it, it stays firm and won´t fall apart.
For the red beans, I used jarred kidney beans, which is the same thing as the canned ones. You can also use dried kidney beans if you like. Just soak them in plenty of cold water overnight. Then simmer on a low-medium heat the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: You can make this stew ahead of time. It will hold for up to 5 days in the fridge and up to 3 months in the freezer. Always in an air-tight container. Just reheat and add a little broth to thin it out.
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Watch the Video Below on How to Make this Spanish Red Bean & Sausage Stew
Spanish Red Bean & Sausage Stew
- 3 tbsp extra virgin olive oil 45 ml
- 7 oz firm sausage 200 grams
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 1 carrot
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 2 1/2 cups canned kidney beans 400 grams
- 2 cups vegetable broth 475 ml
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Heat a large deep fry pan or stock pot with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, cut the sausage into 1/2 inch (1.25 cm) thick rounds, roughly chop the onion, roughly chop the garlic, cut the carrot into large chunks and finely chop the green bell pepper
After heating the olive oil for 3 to 4 minutes, add in the pieces of sausage, mix with the olive oil, once the pieces of sausage are lightly sauteed, about 5 minutes, remove from the pan and set aside
Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 2 1/2 cups canned kidney beans (drained & washed), season with sea salt & black pepper and add the sausages back into the pan, gently mix together, then add in 2 cups vegetable broth and 1 bay leaf, turn up to a high heat
Once the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Stew
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