Sausage & butter bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp sunflower oil
- 16 chipolatas (try chorizo ones for a bit of chilli heat)
- 2 onions, sliced
- 2 celery sticks, sliced
- 8 garlic cloves, sliced
- 1 rosemary sprig
- 600ml chicken stock
- 2 x 400g cans butter beans, drained
- 75g butter, cubed
- small pack parsley, leaves picked and chopped
- 2 lemons, zested
- crusty bread, to serve
Method
- STEP 1
Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
- STEP 2
Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.
