Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers

Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers

Makes: 6 servings

Total time: 1 hour 50 minutes (20 minutes active)

4 tablespoons grapeseed or other neutral oil, divided

2 medium yellow onions, chopped

2 medium red bell peppers, stemmed, seeded and chopped

Kosher salt and ground black pepper

6 medium garlic cloves, thinly sliced

4 teaspoons sweet paprika

1½ teaspoons dried mint (optional)

Three 15½-ounce cans butter beans (1½ cups liquid reserved), rinsed and drained

2 dried árbol chilies or ¼ teaspoon red pepper flakes

1 to 1¼ pounds smoked sausage, such as kielbasa or bratwurst

¼ cup lightly packed fresh flat-leaf parsley, chopped

1. Heat the oven to 400 degrees with a rack in the lower-middle position. In a large Dutch oven over medium-high, heat 3 tablespoons of the oil until shimmering. Add the onions, bell peppers and 1 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.

2. Add the garlic, paprika, mint (if using) and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Stir in the beans and reserved liquid, árbol chilies and 1½ cups water. Bring to a simmer, stirring occasionally, then nestle the sausages into the pot and drizzle the surface with the remaining 1 tablespoon oil. Transfer to the oven and bake, without stirring, until the sausages are browned and the beans on the surface are slightly crisped, 1 to 1¼ hours.

3. Remove the pot from oven and let stand, uncovered, for about 15 minutes; bean mixture will thicken as it cools. Transfer the sausages to a cutting board. Cut them into pieces, return them to the pot and stir into the beans. Remove and discard the árbol chilies (if used). Taste and season with salt and pepper, then sprinkle with the parsley. Serve from the pot.