The BBC Good Food logo
Herby bean sausage stew

Herby bean sausage stew

By
Rating: 4 out of 5.42 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours

  • Easily doubled
  • Freezable
Nutrition: per serving
NutrientUnit
kcal355
fat15g
saturates5g
carbs37g
sugars13g
fibre10g
protein20g
salt2.68g
Advertisement

Ingredients

Method

  • STEP 1

    Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.

RECIPE TIPS
ADDING SUGAR

Adding a little sugar to a tomato-based sauce brings out the natural sweetness of the tomatoes. It’s also a great way to perk up under-ripe fresh tomatoes.

IF YOU WANT TO USE A SLOW COOKER

Brown your sausages in a non-stick frying pan over a high heat for 3-5 minutes. Transfer them to the slow cooker pot with the beans. Add one can of tomatoes, then just the chopped tomatoes from the other can- sieve away the juice. Stir in your herbs and sugar with some seasoning, then cover and cook on Low overnight or for up to 8 hours.

Goes well with

Recipe from Good Food magazine, January 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.42 ratings
Advertisement
Advertisement
Advertisement

Sponsored content