Are you looking for a cost-efficient mid-week dinner that will also make great leftovers? Look no further than our protein-packed and mineral-rich bean and sausage stew.
SERVES 4 // COOKING TIME 75 mins
2 tbsp olive oil
4 chicken sausages
1 onion, peeled and chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, peeled and crushed
2 cups vegetable stock
410g tin chopped tomatoes
200g dried butter beans, soaked overnight
Salt and cracked black pepper
1. Heat the oil in a pot over medium heat. Fry the sausages for 5 minutes, until golden. Remove.
2. Fry the onion for 5 minutes, until soft. Add the carrots, celery and garlic and fry for 3 minutes. Add the stock, tomatoes and beans and bring to the boil. Reduce the heat and simmer for 45 minutes, until beans are tender.
3. Cut each sausage into 4 pieces and add to the pot. Cook for 2 minutes, until warmed through. Season and serve.