Sausage, tomato & bean stew
A flavour-packed one-pot that can be cooked in advance, then reheated to serve. It freezes well, so it’s also a great recipe to batch-cook
- Serves4
- CourseMain meal
- Prepare5 mins
- Cook40 mins
- Total time45 mins
Ingredients
- 1½ tbsp Essential Olive Oil
- 6 British Pork Sausages With Caramelised Red Onion Confit
- 1 Essential Onion, finely chopped
- 1 clove/s garlic, finely chopped
- ½ x 15g pack oregano, leaves finely chopped
- 300g Mutti Polpa Baby Roma Tomatoes
- 250ml chicken stock
- 400g can Essential Cannellini Beans, rinsed and drained
Method
Heat the oil in a large frying or sauté pan over a medium-high heat. Chop the sausages into chunks; you should get 4 or 5 pieces from each. Add to the pan and fry, stirring regularly, for 7-8 minutes until golden all over. Remove and set aside, leaving the oil behind.
Lower the heat to medium and add the onion and garlic to the pan with a pinch of salt. Fry, stirring regularly, for 7-8 minutes until softened, then stir in the oregano and fry for 1 minute more.
Stir in the tomatoes and stock, bring to a gentle simmer, then return the sausages to the pan and cook for 10 minutes. Stir in the beans and simmer for another 10 minutes until thick and saucy. The sausages should be cooked through with no pink meat. Season and serve with crusty bread and a green salad, if liked
Cook’s tip
Add ½ tsp sweet smoked paprika along with the oregano to give the stew a slightly smoky flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,867kJ/ 449kcals |
|---|---|
Fat | 29g |
Saturated Fat | 9.2g |
Carbohydrates | 23g |
Sugars | 11g |
Fibre | 6.6g |
Protein | 20g |
Salt | 1.2g |