Sometimes a big bowl of stew is the only thing you want as the weather gets colder. With sausages and tonnes of beans, this one makes for a great crowd pleasing family meal.
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Serves
4
Chipolata Sausages
Onion
Courgette
Carrot
Peppers
Garlic
Tomato Purée
Chopped Tomatoes
Mixed Beans
Water
Fresh Flat Leaf Parsley
Red Chilli
Lemon
Olive Oil
Black Pepper
To Serve
Sourdough
Natural Yoghurt
Serves
4
Chipolata Sausages
Onion
Courgette
Carrot
Peppers
Garlic
Tomato Purée
Chopped Tomatoes
Mixed Beans
Water
Fresh Flat Leaf Parsley
Red Chilli
Lemon
Olive Oil
Black Pepper
To Serve
Sourdough
Natural Yoghurt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Remove the sausages from their skins and break them into small, roughly 2cm chunks. Finely chop the onion, carrot and courgette, and cut the peppers into bite-sized pieces. Finely chop the garlic.
Step 2.
Set a deep frying pan or large saucepan over a medium-high heat with a good glug of olive oil. Add the sausage pieces and fry for 3-4 mins, tossing regularly until golden all over. Scoop out onto a plate and set aside.
Step 3.
Tip the onion, carrot, courgette and peppers into the same pan with another drizzle of oil, if needed. Season with a small pinch of salt and cook for 8-10 mins until softened and starting to caramelise.
Step 4.
Stir in the tomato purée and garlic. Cook for 2 mins until fragrant. Pour in the tinned tomatoes, drained beans and water, then add the sausages back into the pan. Bring to a gentle simmer and cook for 30 mins, stirring occasionally, until the stew is thickened and rich.
Step 5.
Taste and season with salt, pepper and a squeeze of lemon juice.
Step 6.
Serve up!
Kids Plate: Spoon into bowls for the kids.
Parents Plate: Top with parsley leaves, a few slices of red chilli and a spoonful of yoghurt. Serve with toast on the side.
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