Sausage & butter bean stew served on a plate

Sausage & butter bean stew

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(21 ratings)

Prep: 5 mins Cook: 50 mins


Serves 4

Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal739
  • fat52g
  • saturates22g
  • carbs33g
  • sugars9g
  • fibre14g
  • protein29g
  • salt2.7g


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 16 chipolatas (try chorizo ones for a bit of chilli heat)
  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, sliced
  • 8 garlic cloves, sliced
  • 1 rosemary sprig
  • 600ml chicken stock
  • 2 x 400g cans butter beans, drained
  • 75g butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small pack parsley, leaves picked and chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 lemons, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • crusty bread, to serve


  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.

  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.

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Comments, questions and tips

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10th Feb, 2018
This was fantastic. Quick and easy weeknight dinner. I used Jenni O’s turkey Italian sausage and crumbled it up instead of using links. Next time I will omit the butter to see how big of a difference it makes.
9th Feb, 2018
This was fantastic, and better yet easy and quick. I used Jenni O’s spicy Italian turkey sausage and crumbled it up instead of using links. I used the butter, but I don’t think it needed it and will leave it out next time.
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27th Jan, 2019
Followed instructions to a T, used flavoured sausages - couldn't believe how bland and watery this was! Ended up adding an extra 600ml chicken stock, an extra rosemary sprig, a tsp of Marmite, a tbsp of apple sauce, tsp of wholegrain mustard and a LOT of salt to make this actually taste of something! Was still disappointing.
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