Linguica and White Bean Stew

This hearty stew transforms simple ingredients into pure comfort. Toss everything together for a hands-off meal that simmers into perfection.

Ingredients

For the base:

1 tbsp olive oil

1 lb linguica sausage, sliced into ½-inch rounds

1 large yellow onion, diced

3 cloves garlic, minced

For the stew:

2 (15 oz) cans white beans, drained and rinsed

1 (14.5 oz) can diced tomatoes

4 cups chicken broth

1 tsp smoked paprika

½ tsp black pepper

2 bay leaves

For finishing:

2 tbsp chopped fresh parsley

Instructions

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.

Add 1 lb sliced linguica sausage and cook for 5-7 minutes until browned, stirring occasionally to render the fat.

Add 1 diced yellow onion and cook for 4 minutes until translucent, scraping any browned bits from the bottom.

Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

Pour in 4 cups chicken broth, using a wooden spoon to deglaze the pot completely.

Add 2 drained cans of white beans, 1 can diced tomatoes, 1 tsp smoked paprika, ½ tsp black pepper, and 2 bay leaves.

Bring the stew to a boil, then immediately reduce heat to low.

Cover and simmer for 25 minutes to allow flavors to meld.

Remove the bay leaves and discard them.

Stir in 2 tbsp chopped fresh parsley just before serving.

Hearty beans soak up the smoky sausage flavor while keeping their tender bite. Serve this stew in shallow bowls with crusty bread for dipping, or spoon it over creamy polenta for extra comfort.

credit elsies kitchen