Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It’s ideal for a quick tasty meal, and it takes less than an hour to cook.
And considering it’s a Tom kerridge recipe remarkably simple, and uncomplicated.
INGREDIENTS Serves 4
1 tablespoon sunflower oil
8 pork sausages
2 onions, sliced
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
small pack parsley, leaves chopped
The zest of 2 lemons,
crusty bread, to serve
METHOD
Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside.
Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins.
Now stir in the butter, parsley and lemon zest.
Ladle into bowls and serve at room temperature, with lots of chunky bread.
Original recipe Tom Kerridge
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