Sausage and Butter Bean Stew

by Bold Bean Co
Star 4.5
    10m prep time
    45m total time
    Easy level
    21 ingredients

As with most recipes, a dish is only as good as the ingredients you cook with – but this rule especially applies to this one. It’s essentially a two hero ingredient, one pot dish, where sausages and beans take centre stage. The stew is saucy and unctuous and the richness is lifted by a bright basil salsa. It’s ideal for batch cooking as it freezes super well and it definitely uses up what you’ve probably already got in the cupboard!

Method

Based on 3 servings, adjust as needed.

Step 1

Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the sausages and cook for 8-10 mins until they get some colour on them. Remove from the pan and set aside.

Step 2

To the same pan, add the onion, carrot and red pepper and cook for 8-10minutes in the sausage fat, stirring regularly until softened (add a splash more oil if necessary). Then, add the garlic, tomato puree, dried rosemary and dried thyme and cook off until fragrant, roughly 2 minutes.

Step 3

Add the tin of tomatoes, swill the can about and fill ⅓ full with water (if cooking for 2-3) and throw that in too, . Add the Worcestershire sauce, brown sugar, bay leaves and crumble in the stock cube/stock pot. Return the sausages to the pan. Stir to combine then simmer on a low heat for 3-4 minutes before adding the butter beans with their liquid. Simmer for a further 7-8 minutes to let the flavours infuse and sauce to thicken slightly.

Step 4

Meanwhile, make the salsa verde. In a small bowl, mix together the 1/3rd of the chopped parsley, chopped basil, Dijon mustard, extra virgin olive oil, capers (plus a splash of their juice) and the lemon juice and zest. Season to taste.

Step 5

Taste the sausage stew for seasoning, then finish it by stirring through the remaining chopped parsley. Ladle into bowls, top with the salsa verde, and enjoy!
  • Ingredients
  • Based on 3 servings
  • 1tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1 tin Plum Tomatoes 1 x Stamford Street Co. Peeled Plum Tomatoes in Tomato Juice 400g
  • 1 Red Pepper, roughly chopped 1 x Sainsbury's Red Pepper
  • 0.5 Lemon, zest and juice 1 x Sainsbury's Lemons
  • 6 Sausages, of your choice - veggie ones also work well 1 x Heck 97% Pork Gluten Free Sausages x6 400g
  • 30g Basil, roughly chopped 1 x Sainsbury's Fresh Packed Basil 30g
  • 3 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 1tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 Beef Stock Cube, veggie or liquid stock pot 1 x Knorr Stock Pot Rich Beef 4x28g
  • 1 jar Queen Butter Beans, with their bean stock 1 x Bold Bean Co Queen Butter Beans 570g
  • 30g Fresh Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1 Onion, red or brown are fine, finely diced 1 x Sainsbury's Onions Loose
  • 1 Carrot, or celery stalk, finely diced 1 x Sainsbury’s Carrots Loose
  • 1tsp Dried Thyme, or fresh thyme, finely chopped 1 x Sainsbury's Thyme 12g
  • 1tsp Dried Rosemary, or fresh rosemary, finely chopped 1 x Sainsbury's Rosemary 22g
  • 1tbsp Worcestershire Sauce, or if veggie, Hendersons relish 1 x Lea & Perrins Worcester Sauce 150ml
  • 1tsp Soft Light Brown Sugar, or caster sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 1 Bay Leaves, dried or fresh 1 x Sainsbury's Bay Leaves 3g
  • 1tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
  • 3tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin, SO Organic 500ml
  • 1tbsp Capers, plus a little of their juice 1 x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*)
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