Description
A hearty and comforting sausage and bean stew made with everyday ingredients like baked beans, sausages, and tomatoes. Perfect for busy weeknights, this dish is flavorful, filling, and ready in about 40 minutes.
Ingredients
1 tbsp olive oil
2 onions, finely sliced
1 large garlic clove, finely chopped
8 sausages
400g tin chopped tomatoes
2 tsp Dijon mustard
½ chicken or vegetable stock cube, made up to 175ml
420g tin baked beans
100g spring greens, sliced (thick stems discarded)
Mashed potato, to serve (optional)
Instructions
- Heat half the olive oil in a large lidded saucepan over medium heat. Add the sliced onions and fry for about 6 minutes until softened.
- Stir in the chopped garlic and cook for another 2 minutes. Transfer the onions and garlic to a plate.
- Increase the heat to medium-high, add the remaining oil, and cook the sausages for 5 minutes, turning occasionally until browned all over.
- Return the onion and garlic mixture to the pan. Stir in the chopped tomatoes and Dijon mustard, then pour in the prepared stock and season with black pepper.
- Simmer for about 10 minutes, adding the baked beans after 5 minutes.
- Stir through the spring greens, cover, and cook for another 4–5 minutes until the sausages are cooked through and the greens are tender.
- Serve hot with mashed potato or your favorite side.
Notes
Use plant-based sausages and vegetable stock for a vegetarian version.
Add a pinch of smoked paprika or chili flakes for extra heat.
Freezes well for up to 3 months; reheat gently until piping hot.
Store leftovers in the fridge for up to 3 days in an airtight container.
Thicken by simmering uncovered for a few extra minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 402
- Sugar: 9g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
