Spiced bean stew with sausage

Recipe by:

Rich, spicy and bursting with hints of garlic to complement the tender sausage, this textured bean stew is the perfect comforting winter supper

Spiced bean stew with sausage

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

70

MINUTES

CUISINE

COURSE

Main

Method

  1. Take a heavy frying pan and add two tablespoons of the oil. When hot, fry the sausages for 5–8 minutes until golden brown and then set aside on a plate. Wipe the pan clean and then add a splash of the remaining olive oil.

  2. Add the red onion, garlic, and red chilli, and soften over a medium heat for 4–5 minutes.

  3. Increase the heat and then add the pancetta or bacon lardons, if you’re using them. Fry for 3–4 minutes until soft and slightly crispy.

  4. Add the thyme and/or rosemary, cannellini beans, tomatoes, red wine and cooked sausages. Add the sugar and season well. Cover and cook for 1–2 hours on a very low heat. Just 1 hour is fine, but if you have the time 2 hours just matures and strengthens the flavours.

  5. Serve with mash or pasta, for example fusilli, gigli or even tagliatelle. Leftovers : this freezes very well for up to a month or it’s lovely for lunch on a crispy oiled ciabatta half with some rocket and basil over the top. You could also blitz it, add some hot stock and make a delicious soup.

Ingredients

  • 4 tbsp olive oil

  • 6–8 sausages

  • 1 red onion, chopped finely

  • 3 garlic cloves, peeled, bruised but left intact

  • 1 red chilli, deseeded and chopped finely

  • 150g pancetta/bacon lardons (optional)

  • 1 bunch of thyme, rosemary or both

  • 1 tin cannellini beans

  • 2 tins tomatoes

  • 1 glass red wine

  • 1 tsp sugar

  • basil leaves, to serve

  • salt 

  • black pepper

Method

  1. Take a heavy frying pan and add two tablespoons of the oil. When hot, fry the sausages for 5–8 minutes until golden brown and then set aside on a plate. Wipe the pan clean and then add a splash of the remaining olive oil.

  2. Add the red onion, garlic, and red chilli, and soften over a medium heat for 4–5 minutes.

  3. Increase the heat and then add the pancetta or bacon lardons, if you’re using them. Fry for 3–4 minutes until soft and slightly crispy.

  4. Add the thyme and/or rosemary, cannellini beans, tomatoes, red wine and cooked sausages. Add the sugar and season well. Cover and cook for 1–2 hours on a very low heat. Just 1 hour is fine, but if you have the time 2 hours just matures and strengthens the flavours.

  5. Serve with mash or pasta, for example fusilli, gigli or even tagliatelle. Leftovers : this freezes very well for up to a month or it’s lovely for lunch on a crispy oiled ciabatta half with some rocket and basil over the top. You could also blitz it, add some hot stock and make a delicious soup.