• 2 packs of sausages, cut into bite-sized pieces
  • 4 tins of cannellini or any white bean, drained
  • 4 garlic cloves, minced
  • 4 bay leaves
  • 2 T dijon mustard
  • 400ml stock
  • Olive oil
  • A bunch of parsley, chopped


  • STEP 1
    In a large pot, heat the oil and cook the sausage until they are good and brown - remove them from the pot for now until we bring them back to the party a little later.
  • STEP 2
    Reduce the heat to medium and chuck the garlic in remaining oil and sausage drippings for 2-3 mins, stirring occasionally. Add the beans, stirring them into the oil and garlic. Cover and let the flavours grow on each other for a few minutes. Then pour in the stock, add the bay leaves, season to taste and cover.
  • STEP 3
    After a bit of time, about 5-7 minutes, when the beans are good and soft, mashed them up a bit. This will give a nice thickness to the stew, but don't over do it - you still want some whole beans in there. You can always add a bit of water or additional stock to get the consistency you want. Add the mustard and give it a good stir. When its all looking good, get the sausages back in there and give them a few minutes to warm up again and mingle with the other flavors.
  • STEP 4
    Serve with some parsley.

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