Sausage and Butterbean Stew

A lovely warming filling meal, perfect to boost your 5 a day

4
5
40
Equipment: 
  • Grill pan
  • Plate
  • Frying pan with lid
  • Chopping board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon
  • Fork
  • Spatchler
  • Colander
  • Tin opener
Ingredients: 
  • 6 Large reduced-fat pork sausages
  • 2 teaspoons olive oil
  • 1 large onion finely chopped
  • 1 tablespoon dried sage
  • 1 x 400grams tin chopped tomatoes
  • 1 x 400 grams butter beans drained & rinsed
  • 2 x carrots, peeled and chopped
  • 1 x courgette, chopped
Simple steps: 
  1. Preheat the grill. Grill the sausages under a medium heat for 1-2 minutes, or until lightly browned on both sides. Transfer to a plate and set aside
  2. Put the olive oil in frying pan, fry onion & sage very gently for about 10 minutes. The onion should be soft but not coloured.
  3. Add the tomatoes and vegetables, bring to a simmer, and cook for 5 minutes until slightly reduced & thickened. Season with pepper
  4. Add sausages to pan & stir in butter beans. Cook for 15-20 minutes until all food is cooked through.
  5. Serve with rice or veg

Try serving with sweet potato mash

Use Quorn sausages for a veggie friendly alternative

Calories: 
353g
Protein: 
23.2g
Fat: 
15.7g
Saturated fat: 
5.6g
Carbohydrates: 
31.3g
Sugars: 
9.2g
Salt: 
1391mg
Dietary fibre: 
7.1g
Allergen information: 
Sulphites