"Leeks, shallots, garlic, chantenay carrots, parsley. Mash with spring onion."
Sausage and butter bean stew
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 4
Recipe Card
Stew
ingredients
- 8 Cumberland sausages
- 1 tin Butter beans
- 1 sliced Leek
- 3 chopped Shallots
- 4 finely chopped Garlic cloves
- 1 pack diced Chantenay carrots
- 2 sprigs chopped Fresh rosemary
- sprinkle of Fresh or dried parsley
- splash of White wine
- 1 cube Chicken stock
- Salt & pepper
Mash
ingredients
- 4 Potatoes
- 2 chopped Spring onions
- 1 knob Butter
- Salt & pepper
Method
Step 1
Use a large pan and heat some olive oil. Cook the sausages until brown all over. Put them in an oven tray and place in the oven at 150 C.
Step 2
In the same pan, cook the shallots and garlic until softened then add leeks, butter beans, fresh rosemary, white wine and chicken stock. Leave this to cook on a medium heat for around 20 minutes.
Step 3
Boil the carrots in another pan. When you can just stick a knife through easily, put the carrots in the pan to cook with the other ingredients. Get the sausages from the oven and place them in the pan with everything else. Let all of this simmer. Season with salt and pepper.
Step 4
Boil the potatoes. When ready, drain, add a splash of milk, large knob of butter and sprinkle some salt. Mash the potatoes. These should be creamy, add more butter/milk if not. Add in the spring onions.
Step 5
Serve the stew with the creamy mash on side.