Feeling a financial pinch? You can whip up this samp and bean stew with some favourite VAT-free ingredients.This stew tastes even better over time. Prepare it the day before you plan to serve it. This allows the flavours to perfectly develop.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
500 g boerewors, sliced
½ red onion, chopped
2 garlic cloves, grated
½ cup chopped mixed peppers
1 carrot, grated
1 tsp paprika
1 tbsp tomato paste
1 cup tinned chopped tomatoes
1 beef stock cube
2 cups samp & bean mix, cooked

METHOD
1. Heat some vegetable oil in a non-stick pan and fry the boerewors until just cooked.
2. Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
3. Add the garlic and the peppers and cook for 10 minutes, until soft.
4. Add the carrots, spices and tomato paste and cook for another 2 minutes.
5. Add the chopped tomatoes, beef stock and 1 cup water and allow to simmer.
6. Stir in the boerewors and samp and bean mix, then cook until heated through. Season to taste and serve with fresh chopped parsley.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

On the lookout for more budget-friendly hits like our samp and bean stew? Bangers and mash with buttery peas is always a hit!

The post This samp, boerie and bean stew won’t break the bank appeared first on MyKitchen.

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

INGREDIENTS
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

METHOD
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.

The post Bean and sausage stew appeared first on MyKitchen.