Sausage and butter bean stew
Sausage and butter bean stew is a fabulous, flavoursome dish to cook on a winter evening—and this easy recipe only takes five minutes' preparation time.
Preparation time: 5 minutes
Cooking time: 55 minutes
Serves 4
1tbsp olive oil
8 good quality sausages
1 onion, chopped
4 garlic cloves, chopped
100ml (4fl oz) red wine
400g can chopped tomatoes
2tbsp tomato purée
good pinch sugar
2tbsp chopped fresh thyme
2 x 410g cans butter beans, drained
2tbsp chopped fresh parsley
1 Heat the oil in a large flameproof casserole and add the sausages. Cook for 15 minutes, turning occasionally until browned and cooked through. Remove from the pan and set aside.
2 Add the onion and fry for 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Pour in the wine, bring to the boil and bubble for just a minute.
3 Add the tomatoes, tomato purée, sugar, thyme and 300ml (½pt) water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the beans and the sausages and cook for 10 minutes until the sauce has thickened. Season to taste and stir in the parsley. Perfect served with hot mashed potato or crusty bread and steamed vegetables.
Per serving: 550cals, 31g fat, 12g saturated fat, 43g carbohydrate
w&h tip
Want to make this recipe quickly? There are some excellent ready-made sauces out there – it’s just a question of finding your favourite. So start scouring the shelves and you can cut your time in the kitchen by an amazing 40 minutes. Simply cook the sausages as before, drain off any excess fat and pour over a 660g jar of Loyd Grossman’s Tomato and Basil Sauce. Stir in the butter beans and thyme. Bring to the boil and simmer for just 5 minutes. Scatter over the parsley and you’re ready to serve.
