Bangers and bean stew

By admin
26 June 2014

A hearty, full-flavoured stew, served with croutons to make the most of the juices. Browning the sausage first allows the flavour to be imparted to the other ingredients as they cook.

 PHOTO: Jacques Stander
PHOTO: Jacques Stander

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.

-Hope Malau

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