- 1 onion, chopped
- 1 bell pepper, chopped (I like using a mix of colors)
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Equipment Needed
- Slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon for stirring
Step-by-Step Instructions
Let’s dive into the cooking process! This recipe starts with the smoked sausage, which I slice into bite-sized pieces. I’ve learned that if I don’t cut them small enough, they can take longer to cook through. After slicing, I toss the sausage into my slow cooker. As soon as I pop that lid on, I can already envision how good this stew will taste!
Next, I add the beans – both kidney and black varieties. I’ve tried using just one type of bean, but the combination adds depth and texture that I really love. After rinsing them, I toss them in, along with a can of diced tomatoes, juice and all. The tomatoes lend a beautiful acidity to balance out the smoky sausage, and it doesn’t hurt that they add a lovely pop of color too.
Then come the veggies! I chop up an onion and a bell pepper, throwing them right into the mix with some minced garlic. I’ve found that using different colored bell peppers adds a lovely visual appeal, so I often go half red and half green, which is more fun! Now it’s time for the seasonings: I sprinkle in the smoked paprika and dried oregano, really giving everything a solid stir. This is where my kitchen begins to smell heavenly! (See the next page below to continue…)