
Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew that uses a tin of baked beans to make it even easier
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal580
- fat33g
- saturates10g
- carbs50g
- sugars16g
- fibre10g
- protein25g
- salt3.85g
Ingredients
- 1 tbsp vegetable oil
- 8 pork sausages
- 2 celery sticks, chopped
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, chopped
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp tomato purée
- 400g can butter beans
- 400g can baked beans in tomato sauce
- ½ small bunch thyme
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200ml hot chicken or vegetable stock
- 2 slices white bread, whizzed to crumbs
Method
Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.
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