Spicy Sausage and Bean Stew

Hugh Fearnley -Whittingstall's BBC recipe

  • Total time: 1.5 - 2 Hours

Serves: 4


  • 3 tbsp olive oil or vegetable oil
    8 free-range pork sausages
    1 medium onion
    2 garlic cloves
    400g/14oz tin cannellini beans
    300g/10½oz kidney beans
    1 tsp brown sugar
    ¼ tsp ground nutmeg
    ¼ tsp cayenne pepper
    ¼ tsp ground cloves
    2 sprigs fresh thyme or ½ tsp dried thyme
    2 x 400g/14oz tins plum tomatoes
    salt and freshly ground black pepper
    baked potatoes or mash, to


  1. Fry sausages until completely brown. Set aside on plate
  2. While sausages are browning, peal onion and garlic and chop as small as possible. Drain bean in cold water
  3. Add onion to pan and sweat for 10mins over a low heat with lid on. Add garlic and fry for an extra few minutes
  4. Stir in brown sugar along with cayene pepper, ground cloves, nutmeg and thyme. Pour in Tomatoes and break up with spoon. Season well
  5. Add sausages along with beans and turn up heat. With the stew starts to simmer, put lid on, turn down heat and let bubble gently. Cook for 1-2 hours while stirring occasionally.
  6. Serve with baked or mashed potatoe