Croatian Grah Stew

2 links Kam Yen Jan Chinese Styled sausage, sliced into thin
rounds

1 can (15 oz) white beans or butter beans, drained & rinsed

1 medium carrot, diced

1 rib celery, diced

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp tomato paste

1–2 tsp paprika

1 bay leaf

2 cups chicken or vegetable broth

1–2 tbsp olive oil

Salt & pepper to taste

Optional garnish: chopped parsley, chili oil, or fresh cracked pepper

1. Heat a pot over medium heat and add a splash of olive oil.
2. Add the sliced sausage and sauté until the edges caramelize and some of the rendered fat flavors the pot.
3. Remove the sausage and set aside, keeping the oil in the pot.
4. Add the onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes.
5. Add garlic and cook 30 seconds, stirring so it doesn’t burn.
6. Stir in the tomato paste and paprika. Let it toast for 1–2 minutes to deepen the flavor.
7. Add the beans, bay leaf, broth, and the browned sausage back into the pot.
8. Bring to a simmer, then reduce heat to low.
9. Cook 25–35 minutes, stirring occasionally, until the broth thickens and the flavors meld.
10. Taste and season with salt & pepper.
11. Ladle into bowls and garnish with parsley or a drizzle of chili oil for heat.