Sausage and bean stew
Prep time: 
Cook time: 
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Serves: 4
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
  • 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.
Recipe by Everyday 30 at