sausage and bean stew
Preparation time 10 minutes, Cooking time 20–25 minutes
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, peeled and diced
4 good-quality gluten-free sausages
500 ml (17 fl oz) gluten-free chicken stock
400 g (13 oz) can cherry tomatoes
400 g (13 oz) can butter beans, rinsed and drained
200 g (7 oz) Savoy cabbage, thickly shredded
large bunch of parsley, chopped
salt and pepper
840 g (1¾ lb) mashed potatoes, to serve
Heat the oil in a large flameproof casserole, add the onion and fry for 4–5 minutes until softened, then add the garlic and carrots and cook for a further 2–3 minutes.
Add the sausages and cook for 6–8 minutes, turning occasionally, until just golden.
Pour in the stock, tomatoes, beans, cabbage and half the chopped parsley and simmer for 6–8 minutes until the sausages are cooked through and the cabbage is tender. Season to taste and sprinkle with the remaining parsley. Serve with the mashed potatoes.
For sausage & bean breakfast, chop the sausages into bite-sized pieces and cook in a frying pan with ½ tablespoon olive oil for 5–6 minutes until browned. Add the butter beans and cherry tomatoes, season and simmer for 10–12 minutes.
Stir in 1 tablespoon chopped parsley, then make 4 dips in the mixture. Break 1 egg into each dip and cook for 6–8 minutes until the sausages and eggs are cooked through. (If you prefer your eggs cooked more, finish by placing the dish under the grill before serving.) Calories per serving 309
|sausage and bean stew|