CatalanMedium · Hot
Sausage and White Bean Stew with Smoked Paprika
A hearty Catalan-inspired white bean stew with smoky paprika and rustic sausages, built on a slow-cooked soffritto of onions, garlic, and peppers.
Prep
20 min
Cook
55 min
Total
1h 5m
Method
Prepare the soffritto
1
Dice the onion, mince the garlic, and roughly chop the carrot and bell pepper. Grate the tomatoes on a box grater to make a pulpy concentrate.
2
Warm the olive oil in a large Dutch oven over medium-low heat. Add the onion and a pinch of salt, cooking slowly for 8-10 minutes until softened and golden — this is the heart of the stew, so don't rush it.
3
Add the garlic, carrot, and bell pepper. Continue cooking for another 5 minutes, stirring occasionally, until everything is fragrant and the vegetables have softened.
Build and simmer the stew
5
Push the soffritto to the edges and add the smoked paprika to the center of the pot. Toast it briefly for 30 seconds, then stir it into the vegetables to bloom its deep, smoky flavor.
6
Nestle the sausages into the pot, turning them to brown on all sides, about 5 minutes total. The casing should crisp slightly.
7
Pour in the chicken broth and add the white beans. Stir gently to combine everything, then bring to a gentle boil.
8
Reduce the heat to low, cover, and simmer for 25-30 minutes until the sausages are cooked through and the broth has thickened from the beans.
Finish with a Catalan picada and serve
9
10
Stir the parsley picada into the stew, then taste and adjust seasoning with salt and black pepper.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
779
per serving
Source of protein · 37gLow sugar · 7g
Protein
37g
Carbs
73g
Fat
39g
Sat. fat
10g
Fiber
10g
Sugar
7g
Sodium
1427mg
Gluten FreeDairy FreeHigh ProteinMediterraneanHeart HealthyDiabetes FriendlyWeight ManagementFiber RichBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.6
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.1g P
Sausage drives 75% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderHeartySilky
Aromas
SmokyHerbalEarthySavory
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Sausages must reach an internal temperature of 160°F (71°C) to ensure safety. Use a probe thermometer inserted into the thickest part of the sausage away from bone. The stew should maintain a gentle simmer throughout cooking.
If using homemade or refrigerated chicken broth that has not been pre-heated, bring the stew to a rolling boil (212°F/100°C) and maintain a gentle simmer throughout the 25-30 minute cooking period to ensure the broth reaches a safe serving temperature of 165°F (74°C) throughout.
Cross Contamination
Designate separate cutting boards and utensils for raw sausage preparation. After handling raw sausages, wash hands, knife, and surfaces with hot soapy water before contact with vegetables, beans, or prepared ingredients.
Handling
Add raw sausages directly to the pot and ensure they are fully submerged in liquid during simmering. Avoid piercing sausages before cooking as this causes juice loss. Nestle sausages into the soffritto and turn to brown all sides before adding liquid.
Storage
Cool stew to room temperature within 2 hours of cooking, then refrigerate in shallow airtight containers. Consume within 3-4 days or freeze for up to 3 months. Reheat to 165°F (74°C) throughout before serving.
Allergen Warning
Sausage ingredients vary significantly by brand and type. Always verify specific product ingredient lists for gluten, dairy, and soy content. Ask about preparation methods when using store-bought or restaurant sausages.
High Risk Population
This stew contains processed meat which may not be appropriate for young children, pregnant individuals, elderly, or immunocompromised persons. Ensure all ingredients are fully cooked through before serving to vulnerable populations.
Pro Tips
Technique
Never rush the soffritto — those 10 minutes of slow cooking the onion until it turns golden and sweet are not wasted time, they are the very soul of this stew. The depth you taste at the end was built wordlessly in that first pan.
Substitution
If you cannot find Spanish smoked paprika, a good sweet paprika blended with a touch of cumin and a whisper of chipotle will approximate that deep, smoky warmth, though nothing quite replaces the real thing.
Make Ahead
This stew is even better the next day — the beans absorb the broth and the flavors deepen overnight. Make a big pot and let it rest, then reheat gently for a meal that tastes like it has been cooking all day.
From the chef
This is the kind of dish my grandmother would let simmer all afternoon while we played in the fields above our farmhouse — earthy white beans cradling rustic farmhouse sausages in a deep, smoky broth built on a slow soffritto that takes its time, the way a proper Catalan sauce must. The picada at the end, pounded fresh in my stone mortar, lifts everything with its bright herbal perfume, and that final glug of good olive oil is not optional — it is the finish that makes this feel like home on a cold evening.
TagsHeartySlow CookedOne PotSmokyWhite BeansSausageCatalan PicadaSoffritto
AllergensGlutenMilkSoy
Source: generated · June 10, 2026