Sunday, 10 April 2016

Sausage and Bean Stew

This stew is warming, delicious and so simple to make. 

Most of the ingredients are store cupboard essentials, and you can even use leftovers or what you have to hand to adapt the recipe. This recipe makes a huge portion to feed 6-8 people, so it can be frozen in batches if you're just cooking for one or two!


  • 2 x 400g can chopped tomatoes
  • Six good quality sausages, cooked to your preference (you can substitute Quorn/Linda McCartney or other vegetarian options if you prefer)
  • 400g can kidney beans
  • 400g can butter beans
  • 3 red or orange peppers
  • 3 small onions
  • 4 cloves of garlic
  • 1 pint of vegetable stock
  • 2 tsp dried sage
  • 1 tsp celery salt
  • 1 tsp Black pepper
  • 1 tsp sugar
  • 3 tsp paprika
  • 3 tsp smoked paprika


First, chop the onions and peppers and mince the garlic. Heat the olive oil in a deep pan and gently fry the onions and garlic. Next, add the peppers and stir until they soften.

Cut the sausages into bite size pieces and add them to the mix. Next, add the tomatoes, sugar and beans and stir thoroughly.

Finally, add all of the herbs and spices and pour in the vegetable stock. Stir, then leave to simmer on a low heat for 45 minutes to an hour until the sauce has thickened.

Serve up with rice, couscous or crusty bread. If refrigerated, this can last for two days and reheated when needed.

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