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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Sausage + Butter Bean Stew
Sausage + beans. Can you name a better combo? This is a hearty, delicious + OH SO SIMPLE one-pot dish that is a guaranteed week night staple to please the whole family. Loaded with our creamy Queen Butter Beans, juicy caramelised sausages + lots of hidden veg too, even the little bean champs will love this one! Make a big batch of this on a Monday night to see you through the week or it'll freeze well too! Winner winner sausage + butter bean stew for dinner.
Ingredients
1 jar Queen Butter Beans, with their bean stock
1 tbsp olive oil
4 sausages (of your choice - veggie ones also work well)
1 onion, finely diced
1 carrot, finely diced
1 red pepper, roughly chopped
1 tsp dried or rosemary
1 tsp dried or fresh thyme
3 cloves of garlic, finely chopped
1 tbsp tomato puree
1 x 400g tin plum or chopped tomatoes
1 tbsp Worcestershire sauce
1 tsp brown sugar
1 beef stock cube, crumbled
1 bay leaf (optional)
8g fresh parsley, roughly chopped
Directions
Heat one tablespoon of olive oil in a pan over a medium heat. Add the sausages and cook for 8-10 mins, turning every so often, until they get some colour on them.
Add the onion, carrot and red pepper and cook for 8-10 minutes until softened. Then add the garlic, tomato puree, rosemary and thyme and cook off until fragrant and the tomato puree a deep red colour - roughly 2 minutes.
Add the tomatoes, fill the can about ⅓ with water and pour that in too, then squash the tomatoes slightly to release the juices. Add the Worcestershire sauce, brown sugar, bay leaf and crumble in the stock cube. Stir to combine then simmer on a low heat for 3-4 minutes before adding the butter beans with their liquid. Simmer for a further 7-8 minutes to let the flavours infuse and sauce to thicken slightly. Check for seasoning.
Finish by stirring through the fresh parsley. Serve into bowls and enjoy.
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