Bean, onion and longaniza sausage soup

Ingredients

• 1 tablespoon (15 ml)rapeseed oil
• 1onion of your choice, cut into thick wedges
• 1 clovegarlic, finely chopped
• 1 sprigthyme
• 1longaniza sausage, chopped or sliced
• 1 jar, drained, or 255 g cooked (1½ cups)white beans
• 1 litrebeef stock
• 240 ml (1 cup), optionalwater
• to tastesalt and black pepper
• to tastechopped parsley

Instructions

1. 1

   Fry the onion

   Heat the oil in a saucepan and fry the onion for about 2 minutes.

2. 2

   Brown the sausage

   Add the sliced or chopped longaniza and fry for about 2 minutes more.

3. 3

   Season the base

   Season with salt and pepper, then add the thyme.

4. 4

   Add the beans

   Add the beans. If using beans from a jar, drain away all the liquid they came in.

5. 5

   Pour in the stock

   Stir, gradually adding the beef stock.

6. 6

   Bring to the boil

   Cook for about 5 minutes more, or until the soup comes to the boil.

7. 7

   Finish and serve

   Serve with chopped parsley scattered over the top.

What is bean, onion and longaniza soup?

This is a simple sausage-and-bean soup built around longaniza, a seasoned sausage found in several Spanish-speaking cuisines. The recipe has a homely, pantry-friendly style: onion and sausage bring savoury depth, while white beans make the broth more substantial.

Ready-cooked beans keep the preparation quick, and beef stock provides the cooking liquid. The brief simmer lets the ingredients mingle without asking the beans to cook from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 24g protein, 34g carbs, 25g fat.

The white beans and any bread served alongside provide most of the carbohydrates, while the longaniza and rapeseed oil contribute much of the fat. The sausage and beans provide protein, with the exact balance depending on the size and type of sausage. Pair a bowl with a generous portion of vegetables or salad to round out the meal.

Choosing the ingredients

Longaniza: use the variety available to you, since seasoning and size can vary. Slicing gives you distinct pieces in the bowl; chopping makes them more evenly distributed.

White beans: jarred beans are convenient, but drain them well before adding. If you use home-cooked beans, measure out 1½ cups.

Stock: beef stock gives the soup its savoury base. The optional water can soften the intensity if you prefer a lighter broth.

Building the flavour

Onion first: give it about 2 minutes in the oil to start softening before adding the sausage. Keep the heat moderate so it cooks without catching.

Sausage next: frying it for about 2 minutes adds flavour to the pan before the liquid goes in. Add the thyme with the salt and pepper, as the method directs.

Getting the texture right

Bean texture: drain jarred beans thoroughly so their packing liquid does not dilute the stock. Stir gently once they are in the pan to keep them intact.

Broth consistency: add the stock gradually, then use the optional water only if you want a milder or looser soup. The recipe does not specify a precise amount of water beyond the optional cup.

Timing and doneness

Short cooking: the stated timings are about 2 minutes for the onion, another 2 minutes for the sausage and about 5 minutes after the beans and stock are added. Cook the final stage until the liquid reaches a boil.

Keep in mind that the recipe gives no separate cooking time for the garlic listed among the ingredients, so follow the written method for the stated sequence.

Serving the soup

Finish: scatter chopped parsley over each serving just before bringing the soup to the table. Its fresh, herbal flavour contrasts with the rich sausage and beef stock.

Alongside: serve with bread for dipping, or add a simple green salad if you want something fresh beside the warm, savoury soup.

Recipe notes & tips

• Drain jarred beans thoroughly before adding them to the saucepan.
• Cut the onion into similarly sized wedges so it softens evenly.
• Add the stock gradually while stirring, as the method specifies.
• Taste the broth before serving and adjust the salt and pepper to suit the stock and sausage.
• Add the parsley at the end so it stays fresh-tasting.

Variations

• Use vegetable stock: swap it for the beef stock for a different savoury base.
• Add chilli: include a little chilli with the seasoning for gentle heat.
• Use another bean: try cooked butter beans if white beans are unavailable.
• Add greens: stir in chopped kale near the end and cook until wilted.
• Serve with bread: offer crusty bread alongside to mop up the broth.

Common mistakes to avoid

• Skipping the bean drain: excess jar liquid can change the flavour and dilute the broth; drain the beans well.
• Adding stock all at once: the method calls for gradual addition, so pour it in while stirring.
• Cooking the onion too fiercely: it can catch before softening; keep the heat moderate.
• Over-stirring the beans: they can break apart; stir gently once they are added.
• Salting too early and heavily: stock and sausage can already be salty; season cautiously and taste before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water if the broth has thickened.

Frequently asked questions