Sausage And Butter Bean Stew Recipes

Steps:

• Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
• Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

Steps:

• Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
• Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.

Steps:

• In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Steps:

• Slice the bacon rashers into chunky pieces.
• Heat the oil in a heavy-bottomed, medium-sized pan and add the bacon, stirring with a wooden spoon to break up the pieces.
• Gradually increase the heat, cooking until crisp and all the fat has melted.
• Stir onion, garlic, sage and bay leaf into the bacon.
• Season lightly with salt and generously with pepper and cook, stirring often, for 5 minutes.
• Peel the carrots and slice them into chunks, then stir into the onions and cook, stirring often, for a further 5 minutes until the onion is slippery and wilted.
• Cut the sausages into 4 or 5 pieces.
• Increase the heat and stir the sausages into the pan.
• Brown them thoroughly all over, then add the beer.
• Increase the heat, stir well and bring the liquid to the boil.
• Tip the beans into a sieve or colander, rinse under running water, shake dry and add to the pan.
• Return to the boil, then reduce the heat, partially cover the pan and cook gently for 30 minutes until the sausages are cooked through and the carrots are tender.
• Check the seasoning.
• Serve immediately or leave overnight and reheat the next day.