This spiced bean and banger stew is a hearty one pan recipe filled with sausages, tender beans, and a flavourful tomato-based sauce. Perfect for weeknight dinners or meal prep!
It's a delicious stew from Nadiya Hussain's Nadiya’s British Food Adventure recipe book. If you like cassoulet, then this is definitely a recipe for you to try.
We love this dish during the colder months - it's a proper comfy winter warmer!
Tips
- Vegetarian option - replace the pork sausages with plant-based alternatives or hearty vegetables like mushrooms and courgettes. Use vegetable stock instead of chicken stock.
- Bean variety - try using lentils, chickpeas or cannellini beans for variation in texture and flavour.
- This spiced bean and banger stew recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Absolutely - Spiced Bean and Banger Stew tastes even better the next day as the flavours infuse. Keep it in the fridge for up to 3 days and reheat gently before serving.
Yes - this stew freezes well. Allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the hob or microwave.
Yes - soak dried beans overnight and cook them until tender before adding them to the stew. This adds more texture and a richer flavour.
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How to make this Spiced Bean and Banger Stew
Ingredients
- 400g pork sausages (pack of 6), cut into chunks
- 50ml olive oil
- 4 cloves garlic, finely chopped
- 3 celery stalks (approx. 100g), sliced
- 3 small red onions (approx. 300g), finely chopped
- 2 tbsp tomato purée
- 2 carrots (approx. 140g), thinly sliced
- 1 tsp salt
- 2 tomatoes (approx. 200g), chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 x 400g tins butter beans drained and rinsed (see Tips)
- 500ml chicken stock (made using 1 stock cube or pot)
- 15g fresh parsley, finely chopped
Instructions
- Use a large casserole or heavy-based pan and place on a medium heat. Add the chunks of sausage and cook, stirring occasionally, making sure they are fully cooked through. This should take only about 10 minutes.
- Remove the sausage pieces from the pan, leaving the pan on the heat and setting the sausage aside in a bowl.
- Add the olive oil and garlic to the pan and cook for 2 minutes. Now add the celery, red onions, tomato purée, carrots, salt and tomatoes. Cook on medium heat for 12 to 15 minutes.
- Add the paprika and cinnamon to the sauce and let the spices cook for 5 minutes.
- Add the beans, chicken stock and the cooked sausage, put the lid on the pan, and cook on a medium to low heat for 45 minutes.
- Once cooked through, the whole stew will have thickened significantly.
- Take off the heat and stir in the chopped parsley.
- Serve with some homemade bread!!
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Spiced Bean and Banger Stew
Ingredients
- 400 g (0.9 lb) pork sausages (pack of 6) cut into chunks
- 50 ml (0.21 cups) olive oil
- 4 cloves garlic finely chopped
- 3 celery stalks (approx. 100g) sliced
- 3 small red onions (approx. 300g) finely chopped
- 2 tbsp tomato purée
- 2 carrots (approx. 140g) thinly sliced
- 1 tsp salt
- 2 tomatoes (approx. 200g) chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 x 400 g (28) tins butter beans drained and rinsed (see Notes)
- 500 ml (2 ¼ cups) chicken stock (made using 1 stock cube or pot)
- 15 g (¼ cup) fresh parsley finely chopped
Instructions
- Use a large casserole or heavy-based pan and place on a medium heat. Add the chunks of sausage and cook, stirring occasionally, making sure they are fully cooked through. This should take only about 10 minutes.
- Remove the sausage pieces from the pan, leaving the pan on the heat and setting the sausage aside in a bowl.
- Add the olive oil and garlic to the pan and cook for 2 minutes. Now add the celery, red onions, tomato purée, carrots, salt, and tomatoes. Cook on a medium heat for 12 to 15 minutes.
- Add the paprika and cinnamon to the sauce and let the spices cook for 5 minutes.
- Add the beans, chicken stock and the cooked sausage, put the lid on the pan, and cook on a medium to low heat for 45 minutes.
- Once cooked through, the whole stew will have thickened significantly.
- Take off the heat and stir in the chopped parsley.
- Serve with some homemade bread!!
Notes
- Vegetarian option - replace the pork sausages with plant-based alternatives or hearty vegetables like mushrooms and courgettes.
- Bean variety - try using lentils, chickpeas or cannellini beans for variation in texture and flavour.
- This spiced bean and banger stew recipe is easily adapted if you're cooking for less or more people.
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