Spicy Sausage & Bean Stew

Serves 4

1½ hrs

586 Kcals/serving

Fat 40g (13.1g sat)
per portion

Suitable for freezing

Olive oil 3 tbsp

Onion 1 large, peeled and chopped

Carrots 2, peeled and diced

Garlic 2 cloves, peeled and crushed

Toulouse-style sausages 8

Smoked paprika 1 tsp

Italian tomatoes 2 x 400g cans

Beef stock 150ml (¼ pint)

Butter beans 410g can, rinsed and drained

Mashed potatoes and green beans to serve, optional

1 Heat 2 tbsp of oil in a large flameproof casserole or pan and fry onion, carrots and garlic for 5 minutes until softened. Set aside. Add 1 tbsp oil and fry sausages for 10 minutes or until browned.

2 Add onion mix, paprika, tomatoes and stock and bring to boil, stirring. Cover and simmer for 40 minutes; stir occasionally.

3 Add beans and cook for a further 10 minutes. Serve with mash and green beans.

A Dairy Diary 2015 recipe

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