White Bean and Sausage Stew with Peppers and Paprika

Drain and rinse the white beans. Dice the yellow onion. Mince the garlic. Cut the bell peppers into strips.

Slice the sausage into rounds or half-moons.

Heat 1 tablespoon olive oil in a heavy pot over medium-high heat. Add the sausage pieces and cook until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside.

In the same pot with the remaining sausage fat, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.

Add the minced garlic and bell pepper strips. Cook for another 3 minutes until the peppers begin to soften.

Sprinkle the paprika over the vegetables and stir quickly for 30 seconds to bloom the spice in the hot fat. Be careful not to burn it.

Return the browned sausage to the pot. Add the white beans and chicken broth. Stir to combine everything.

Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 25-30 minutes until the beans are tender and the stew has thickened.

Remove from heat. Drizzle the remaining 2 tablespoons of olive oil over the stew and stir gently to emulsify it into the broth.

Adjust salt to taste. Serve in deep bowls with crusty bread to soak up the sauce.