Easy sausage and bean stew

November 5, 2014


What are you doing for Bonfire Night? We will probably be staying in in front our own fire (in the wood-burning stove). George is still a bit too young and finds the noise ‘scare-wy’, so we’ll save heading down to Brockwell Park for another year. To tell you the truth, I’m secretly pleased that I don’t have to go out into the cold with hordes of people, but instead get to sit on the sofa in my onesie.

We will be eating this stew, though, and I heartily recommend you do too. If you are going to the fireworks, you can make this in advance and it will be even better when you return, the flavours having had time to develop. All you need to go with it is some crusty bread and mulled wine. This recipe is great for feeding a crowd, too. We used to have loads of friends over for a big bonfire at our old flat every year and I always made this. It’s cheap to make, filling and you can easily make it vegetarian.

Sausage and bean stew
Prep time
Cook time
Total time
I cook the sausages separately as I find they can get a bit flabby if cooked into the stew. That way, you can also offer the stew to vegetarians if you need to. I love to eat mine with chilli sauce and yoghurt drizzled on top. Leftovers? I reckon they would be amazing topped with mash and baked in the oven
Serves: 4
  • 1 onion, chopped
  • 1 carrot, finely diced
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 sprig rosemary, leaves chopped
  • ½ glass red wine
  • splash Worcestershire sauce
  • 4 tins beans (whatever you feel like, but borlotti and cannellini are nice), drained
  • 700ml passata
  • 6 good-quality sausages
  1. Heat a little oil and a knob of butter in a large casserole.
  2. Add the onion and carrot and fry over a low heat for 10 minutes.
  3. Add the garlic, bay leaves and rosemary and fry for another minute or so.
  4. Add the wine and Worcestershire sauce and let the mixture bubble for a few minutes until most of the liquid has evaporated.
  5. Tip in the beans and passata, then swill out the carton with water and add that to the pan as well.
  6. Simmer for 30 minutes, or until the sauce has thickened, topping up with water as necessary. Season well.
  7. Meanwhile, grill the sausages, then remove from the heat. When cool enough to handle, slice the sausages and stir into the stew.
What are you doing for Bonfire Night – and what will you be eating?

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    Reply ellie November 5, 2014 at 12:22 pm

    Yum, it looks delicious!!

    • Reply Rachel November 5, 2014 at 12:51 pm

      Thanks Ellie. It was so hard to restrain myself from eating it while taking the pictures!

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