Sausage & Bean Stew
Ingrediënten
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves crushed
- 2 carrots peeled and diced
- 4 good-quality gluten-free sausages
- 500 ml gluten-free chicken stock
- 400 g can cherry tomatoes
- 400 g can butter beans rinsed and drained
- 200 g Savoy cabbage thickly shredded
- large bunch of parsley chopped
- salt and pepper
- 840 g mashed potatoes to serve
Instructies
- Heat the oil in a large flameproof casserole, add the onion and fry for 4–5 minutes until softened, then add the garlic and carrots and cook for a further 2–3 minutes.
- Add the sausages and cook for 6–8 minutes, turning occasionally, until just golden.
- Pour in the stock, tomatoes, beans, cabbage and half the chopped parsley and simmer for 6–8 minutes until the sausages are cooked through and the cabbage is tender.
- Season to taste and sprinkle with the remaining parsley.
- Serve with the mashed potatoes.
Notes / Tips / Wine Advice:
For sausage & bean breakfast,
chop the sausages into bite-sized pieces and cook in a frying pan with ½ tablespoon olive oil for 5–6 minutes until browned. Add the butter beans and cherry tomatoes, season and simmer for 10–12 minutes. Stir in 1 tablespoon chopped parsley, then make 4 dips in the mixture. Break 1 egg into each dip and cook for 6–8 minutes until the sausages and eggs are cooked through. (If you prefer your eggs cooked more, finish by placing the dish under the grill before serving.)Calories per serving 309
Nutritional Information
Calories: 472 kcal
