Photo:
CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONI
To explore and search through all our recipes, check out the new WSJ Recipes page.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- ½ green bell pepper, finely diced
- 3 cloves garlic, minced
- 9 ounces smoked beef sausage, such as summer sausage or kielbasa, casings removed
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 (15-ounce) cans pinto beans, drained
- 4-6 cups chicken stock, vegetable stock or water
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 1½ teaspoons paprika
- 2 tablespoons minced parsley (optional)
- Sliced crusty bread, for serving
- Strained yogurt or sour cream, for serving
- Juice of ½ lemon, plus lemon wedges for serving
Directions
- Heat oil in a wide pot over medium heat. Add onions, carrots, peppers, garlic and season with salt and pepper. Cut sausage meat into bite-size pieces and add to pot. Sauté until vegetables soften, 5 minutes. Stir in tomato paste, paprika and flour, and cook until flour starts to brown, 3 minutes.
- Slowly pour in stock, stirring to prevent lumps. Stir in beans and bay leaf, and simmer until flavors meld, 20-30 minutes. Season with salt and lemon juice to taste.
- Garnish with parsley, if using. Serve warm with bread, yogurt and lemons.
Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8
