One-pot recipe for 4 people, takes only 50 mins; recipe has sunflower oil, chipolatas, onion, celery stick, garlic clove, rosemary sprig, chicken stock, butter beans, butter, parsley, lemon and crusty bread.
Sausage & butter bean stew
Course: One-pot
Servings
4
servings
Prep time
5 mins
Ingredients
- Sunflower Oil: 1 tbsp sunflower oil
- Chipolatas: 16 chipolatas (try chorizo ones for a bit of chilli heat)
- Onion: 2 onions, sliced
- Celery Stick: 2 celery sticks, sliced
- Garlic Clove: 8 garlic cloves, sliced
- Rosemary Sprig: 1 rosemary sprig
- Chicken Stock: 600ml chicken stock
- Butter Beans: 2 x 400g cans butter beans, drained
- Butter: 75g butter, cubed
- Parsley: small pack parsley, leaves picked and chopped
- Lemon: 2 lemons, zested
- Crusty Bread: crusty bread, to serve
Directions
- Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
- Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.
