- 1 large onion, chopped
- 3 tbsp. olive oil, divided
- 1 good-sized jalapeño chile, chopped
- 2 cups total chopped yellow and red bell peppers
- 5 garlic cloves, minced
- 2 cups Scarlet Runner beans, soaked overnight in cool water
- 6 cups chicken broth (or veggie broth)
- 12 oz. Merguez sausage (note, this dish can be made vegetarian by leaving the sausage out and adding ½ tsp. to 1 tsp. of smoked paprika for flavor)
- 2 cups coarsely chopped tomatoes
- Kosher salt and pepper
- Chopped flat-leaf parsley
In a pot, sauté onion, 2 tbsp. oil, chile, and peppers until softened. Add garlic and cook a couple minutes more. Spoon out half of this mixture and save it.
Drain beans and add to pot with broth. Simmer, covered, until tender, about 1 1/2 hours (this time depends a bit on how dry the beans are).
Cut sausages into chunks and brown them in a frying pan in the remaining oil. Stir in tomatoes and reserved pepper mixture and cook, stirring, to deglaze the pan. Scrape all this into the bean pot.
Simmer beans uncovered until flavors are blended, about 15 minutes. Ladle out some liquid if you’d like a thicker stew. Season the stew to taste with salt, pepper, and parsley.