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Mediterranean-style vegetable, veggie sausage & butter bean stew
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Serves: 4 - 6
2 tbsp olive oil
6 vegetarian sausages
1 medium aubergine, cut into 2cm dice
1 medium red onion, diced
3 cloves garlic, finely sliced
1 red or orange pepper, diced
2 medium courgettes, diced
2 tsp sweet smoked paprika
2 bay leaves
1 tsp dried oregano
400g can plum tomatoes
400g can butter beans, drained and rinsed
¼ x 25g pack basil leaves, to serve
1. Heat a splash of the oil in a large saucepan over a medium heat. Add the sausages and cook for 10 minutes, turning frequently, making sure they are cooked through and piping hot. Remove from the pan and set aside. When cool enough to handle, cut into bitesized chunks.
2. Add a little more oil and heat. Add the aubergine, sprinkle with salt and fry for about 5 minutes, or until browned. Add a little more oil, the onion and garlic and cook for 5 minutes more, stirring regularly. Stir in the pepper and courgettes, then cover and cook for 5 minutes, stirring occasionally. Add the cooked sausages, paprika, bay leaves and oregano, then stir for 1 minute, or until aromatic.
3. Add the tomatoes and their juices and roughly break them up with the back of a spoon. Fill the empty can with boiling water and add that to the pan. Mix in the beans. Season.
4. Bring to a simmer, then cover and cook over a low heat for 30 minutes. Uncover and cook for a further 5-10 minutes. Taste for seasoning before serving scattered with a few basil leaves. Delicious with mash or bread and sautéed cavolo nero.
Elly’s tip The stew can be eaten immediately but is even better if allowed to cool, then covered and chilled overnight. When ready to eat, reheat gently until piping hot. You can also freeze it in portions, then defrost thoroughly before reheating.
Typical values per serving:
(for 4) vegetarian/3 of your 5 a day/high in fibre
This recipe was first published in September 2021.