World Cuisine

Sausage and Borlotti Bean Stew

cook 30 mins
  • 2 tablespoons olive oil
  • 4 Italian sausages, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon fennel seeds
  • 2 x 400 g (13 oz) cans cherry tomatoes
  • 500 ml (17 fl oz) beef stock
  • 2 x 400 g (13 oz) cans borlotti beans, rinsed and drained
  • 200 g (7 oz) green beans, halved
  • 1 tablespoon chopped basil leaves
  • 2 tablespoons grated Parmesan cheese, to serve (optional)
  • Heat the olive oil in a frying pan and brown the chunks of sausage for 3–4 minutes.
  • Remove the sausage from the pan and add the onion, garlic and fennel seeds and cook for 3–4 minutes, then add the cherry tomatoes and stock.
  • Bring to a simmer, return the sausages to the pan and add the borlotti beans.
  • Cook for 10 minutes and then add the halved green beans and basil. Cook for a further 5–6 minutes until the sausages are cooked through and the beans are tender.
  • Serve sprinkled with grated Parmesan, if liked.
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