Simple Sausage, Bean and Vegetable Stew

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 red onion, halved and sliced
  • 2 garlic cloves, sliced
  • 6 thick sausages, such as pork and sweet chilli
  • 1 large red pepper, cored, deseeded and cut into quarters
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can chickpeas or butter beans, drained and rinsed
  • 2 teaspoons chopped rosemary, or 1 teaspoon dried rosemary
  • 1 ham, vegetable or beef stock cube
  • 200 ml (7 fl oz) hot water
  • steamed green vegetables, to serve (optional)
  • Heat the oil in a deep-sided frying pan and cook the onion for 4 minutes. Add the garlic and cook for a further 1–2 minutes, until slightly softened.
  • Meanwhile, arrange the sausages on a foil-lined grill rack with the red pepper pieces and cook under a preheated grill for 5–6 minutes, turning regularly, until browned. Cool slightly, then thickly slice the sausages diagonally and roughly chop the peppers.
  • Pour the chopped tomatoes into the pan with the onions, then add the chickpeas or butter beans, rosemary, stock cube, measured water, the sausages and peppers. Cover with a lid, bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, until thickened.
  • Spoon the sausage and vegetable stew into 4 shallow bowls and serve with a selection of steamed green vegetables, if desired.
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