Bangers and bean stew

By Drum Digital
26 June 2014

A hearty, full-flavoured stew, served with croutons to make the most of the juices.

Serves 6 Preparation time: 10 min Cooking time: 15 min   30 ml (2 T) oil 500g pork sausages, sliced 1 large onion, chopped 3 garlic cloves, chopped 1 can (400 g) whole cherry tomatoes 125 ml (½ c) chicken stock 1 fresh thyme sprig 2 cans (400 g each) mixed beans salt and pepper handful of fresh parsley, chopped croutons to serve (see below)

  1. Heat the oil in a pot and fry the sausage slices until golden brown all over. Set aside and keep warm.
  2. In the same pot sauté the onion and garlic until soft. Add a little more oil if you need to.
  3. Add the tomatoes, stock and thyme and cook for about 5 minutes.
  4. Add the beans and sausages and heat through.
  5. Season with salt and pepper if needed.
  6. Serve with the chopped parsley and croutons.

To make croutons Preheat the oven to 180°C. Cut bread into large cubes and season with salt and pepper. Spread out on a baking sheet and sprinkle oil over. Add 2 crushed garlic cloves. Bake for 8 minutes or until golden.

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