Sausage and Butter Bean Stew
Serves: 6
Ingredients
To make Sausage and Butter Bean Stew, you'll need:
- 2 tbsp. olive oil
- 5 rashers of smoked bacon cut in to 1cm strips
- 2 red onions, chopped
- 3 large garlic cloves, crushed
- 6 large pork sausages
- 450g uncooked chorizo sausage, sliced
- 1 l chicken stock
- 400g tinned butter beans
- 2 tbsp. tomato purée
- Black pepper
- 6 tbsp. chopped flat leaf parsley
Method
- Preheat the oven to Gas Mark 2 or 150°C.
- Fry off the bacon and chorizo in a pan with half of the olive oil for 4 minutes.
- Throw in the onion and garlic and cook for 3 minutes.
- Transfer to a 2.5 litre casserole dish or slow cooker.
- Meanwhile, cook the sausages in the oven for 20 minutes or until golden.
- Cut each sausage into 4 chunks and add to the casserole dish.
- Mix in the butter beans, tomato purée, stock, pepper and chilli if required.
- Stir, to allow all the flavours to infuse and put in the oven for 25 minutes.
- Serve with a sprinkle of parsley.
Nutritional Facts (Per Serving)
Calories 642 | Total fat 65g | Saturated Fat 34g | Carbohydrates 26.1g | Fibre 10.2g | Protein 55.7g
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