This red bean and sausage stew might just be the best stew you’ve ever made—rich, hearty, and packed with bold flavors.

Tips for customizing the flavor and texture. The magic of this stew lies in the balance between creamy, savory, spicy, and tangy—and it’s incredibly easy to adjust to taste.

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken, skin side down, and cook until browned on the bottom, 3 to 4 minutes.

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken, skin side down, and cook until browned on the bottom, 3 to 4 minutes.