French Bean and Sausage Stew
This French bean and sausage stew has a colourful range of roasted vegetables and rich sausages all nestled in a rich tomato bean stew.
Equipment
- sharp knife
- large frying pan/skillet
- wooden spoon
- Measuring jug
- small roasting dish
- large roasting dish
- chopping board
Ingredients
- 8 Toulouse sausages
- 2 tins cannellini beans drained and rinsed
- 2 tablespoon tomato purée
- 4 cherry tomatoes
- 1 courgette medium
- 1 red pepper
- 1 red onion
- 8 mushrooms
- 1 shallot
- 1 clove garlic
- 400 ml chicken stock
- 1 teaspoon mixed herbs
- ½ teaspoon salt flaked sea salt
- ½ teaspoon pepper freshly ground black pepper
- 2 tablespoon oil olive oil
- 1 tablespoon flour all purpose/plain
- 100 g smoked bacon lardons
Instructions
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
- Peel the onion and cut into wedges, quarter the mushrooms, cut the peppers and courgette into 2cm pieces.
- Place the vegetables on a large roasting dish and drizzle over 1 tablespoon of the oil and season with the salt and pepper.
- Place the sausages in the smaller roasting dish with the remaining oil, making sure that they are well spaced out.
- Roast the vegetables and sausages for 30 minutes, turning after 15 minutes.
- While everything is cooking peel and finely chop the shallot and garlic.
- Place the chopped garlic, shallot and bacon lardons in the frying pan and cook over a medium heat for a few minutes until softened.
- Slice the tomatoes in half and add to the pan with the tomato purée and the flour.
- Stir to combine and cook for a minute.
- Add the stock and stir until thickened.
- Add the beans, mixed herbs and salt and pepper until hot.
- Serve, with the vegetables mixed with the beans and the sausages.
Nutrition
Calories: 760kcalCarbohydrates: 15gProtein: 42gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.4gCholesterol: 161mgSodium: 2281mgPotassium: 988mgFiber: 3gSugar: 7gVitamin A: 1288IUVitamin C: 57mgCalcium: 45mgIron: 3mg
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