Sausage & Bean Stew

This smokey sausage and bean stew is a perfect autumnal or winter dish. Cooked in the oven or on the hob, this stew is rich and smokey with the addition of diced chorizo and sweet smoked paprika. Simply serve with crusty bread for dipping.

INGREDIENTS

1 tablespoon oil, preferably smoked
1 white onion, finely diced
65g chorizo, finely diced
2 cloves of garlic, crushed
Sea salt & cracked black pepper
1 tablespoon mixed herbs
1 tablespoon smoked paprika
150g roasted red pepper, tinned
2 teaspoons sun-dried tomato paste
1 teaspoon sriracha
1 can butter beans
1 can cannellini beans
2 cans chopped tomatoes
½ tablespoon sugar
1 cinnamon stick
24 herb chipolatas
15g parsley, roughly chopped

METHOD

Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6.

Heat the oil in the 29cm Signature Oval Casserole over a low-medium heat. Add the onion and fry for 3-4 minutes until the onion starts to soften.

Add the chorizo and garlic along with a pinch of salt and fry for a further 4 minutes until the chorizo releases its oils and turns slightly crispy. Sprinkle in the herbs and paprika and fry for further minute.

Either finely chop together by hand or using a food processor blitz together the red peppers, sun-dried tomato paste and sriracha to form a thick tomato paste. Add to the casserole and fry for 1 minute.

Tip in both beans, the chopped tomatoes and then using one of the empty tins from the beans 1 can of Stir in the sugar and add the cinnamon stick to the casserole and bring to a simmer.

In the meantime, brown the sausages either in a frying pan or under the grill. Add to the casserole, stir together, place on the lid and put in the oven for 45 minutes.

Remove from the oven and stir well. If the sauce needs additional thickening, return the casserole to the oven without the lid for 15 minutes, or place on the hob and reduce over a medium heat.

Serve straight to the table in the casserole with a sprinkling of parsley and alongside crusty bread.