Mmmmm…this spiced bean and banger stew is delicious! We love sausages…especially Asda Extra Special Classic Pork Sausages…to the point that there’s usually always a ‘just in case’ pack in the freezer! If you like cassoulet, then this is definitely a recipe for you to try.
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
One cooking programme we’ve been enjoying watching on BBC is Nadiya’s Family Favourites. We don’t have the recipe book from that programme, but we recently got her Nadiya’s British Food Adventure recipe book where this dish is adapted from.
At the time of writing this, we’ve only made it once, but it’s most definitely one of those dishes that will be made again and again.
I hope you enjoy it as much as we did!
Other Recipes
You might also like to try:
Latest Recipes
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 cans butter beans drained and rinsed
- 500ml chicken stock
- 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…and most importantly enjoy...with some homemade bread!!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Spiced Bean and Banger Stew
Ingredients
- 400g pork sausages pack of 6 cut into chunks
- 50 ml 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 cans butter beans drained and rinsed
- 500 ml chicken stock
- 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 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…and most importantly enjoy...with some homemade bread!!
Leave a Reply