Bean and sausage stew

By Hope Malau
07 July 2015

A wholesome, budget-friendly winter warmer.

Serves 6 Preparation: 10 min Cooking: 40 min

  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 2 red chillies, roughly chopped
  • 30 ml (2 T) olive oil
  • 500 g pork bangers, cut into chunks
  • handful basil, roughly chopped
  • handful parsley, roughly chopped
  • 4 potatoes, cut into chunks
  • 3 carrots, cut into chunks
  • 2× 400 g cherry tomatoes
  • 400 g speckled sugar beans, rinsed
  • 250 ml (1 c) beef stock
  • 125 ml (½ c) frozen peas
  • 400 g whole kernel corn

Preheat the oven to 180 °C.

1 In a deep ovenproof casserole, fry the onion, garlic and chillies in the olive oil. Add the pork banger chunks and stir through.

2 Cook for 10 minutes or until the sausage is almost cooked. Add all the remaining ingredients.

3 Cover and bake for 30 minutes. Remove from the oven and season with salt and pepper.

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