Name: Quick 30-Minute Bean and Sausage Hotpot Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 12 oz smoked sausage or kielbasa, sliced into 1/2-inch rounds; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp smoked paprika; 1 can (14.5 oz) diced tomatoes, undrained; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 cup low-sodium chicken broth; 2 cups fresh baby spinach; Salt and freshly cracked black pepper to taste

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for about 5 minutes, stirring occasionally, until the edges are beautifully browned and caramelized.

Reduce the heat to medium, then stir in the chopped yellow onion. Cook for 3 to 4 minutes until the onion becomes soft and translucent, scraping up any browned sausage bits from the bottom of the pan.

Add the minced garlic, tomato paste, and smoked paprika to the pan. Stir constantly for about 1 minute until the spices are highly fragrant and the tomato paste darkens slightly in color.

Pour in the undrained diced tomatoes, drained cannellini beans, and chicken broth, stirring well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 8 to 10 minutes until the sauce thickens slightly.

Stir in the baby spinach and cook for 1 to 2 minutes just until the leaves are completely wilted. Season with salt and freshly cracked black pepper to taste, and serve hot in shallow bowls alongside crusty rustic bread.