For this week’s instalment of our ‘Back of the Cupboard’ recipe series, we’ll be talking you through this hearty Sausage and Bean Stew.
This recipe is really flexible – it doesn’t use many ingredients and you can use practically any beans or pulses you like! I used butter beans, but cannellinis, chickpeas or kidney beans would work equally well. You can cook the sausages by browning them in the pan and then letting them cook in the sauce, but I think this sucks some of the flavour from them and they end up losing their texture. Instead, I’d suggest cooking them separately and adding them towards the end.
To make the stew extra delicious, you could add some thin strips of smokey bacon.
Smokey Sausage and Bean Stew
Prep time: 15 mins
Cooking time: 45 mins
1 onion, chopped (red or white)
3 cloves of garlic, finely chopped
3 tsp paprika
1 400g tin of chopped tomatoes
1 400g tin of whatever beans you’re using
1 tbsp of tomato purée
1 tbsp red wine vinegar, if you’ve got it (balsamic or Worcestershire sauce would also be fine)
6 sausages, chopped up or left whole (if you’re veggie, Cauldron meat-free sausages are a good substitute)
4 rashers of smokey bacon, cut into strips (if using)
1 tbsp cooking oil
Salt and pepper
To serve: Mashed potato or crusty bread
- Heat the oil in a large pan over a medium heat, then add the onion and bacon and fry for 5 minutes.
- Add the garlic and fry for another few minutes, then add the paprika. Keep mixing to stop it from sticking!
- Add the chopped tomatoes, tomato purée, vinegar, water and seasoning. Cover with a lid and bring to the boil, then reduce to a simmer, remove the lid and leave to cook for 20 mins, stirring occasionally. (Depending on how long they take, now might be a good time to put your sausages in the oven!)
- By now the sauce should have begun to reduce and thicken up. If it looks too thick, you can always add a bit more water. Add the beans to the pan and stir.
- Add the cooked sausages to the pan and you’re done!