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Pork Sausage and Bean Stew
Preparation time – 5 minutes
Cooking time – 1 hour and 20 minutes
A rich hearty casserole, flavoured with fragrant fresh herbs and dry white wine. Serve either with crusty bread or creamy mashed potatoes.
Nutritional value per serving:
Protein 28.4 g; Fat 30.9 of which saturates 10.8 g; Carbohydrate 47.4g of which sugars 9.9g; Fibre 7.6g; Cholesterol 67.5 mg; Energy 2593kj/620kcal.
225 g/8 oz tinned haricot beans, rinsed and drained 2 sprigs fresh thyme 30 ml/ 2 tbsp olive oil 450 g/ 1 lb good quality fresh pork sausages 1 onion finely chopped 2 sticks celery, finely diced 300 ml/ ½ pint dry white wine 1 sprig fresh rosemary 1 bay leaf 300 ml/ ½ pint boiling vegetable stock 200 g/ 7 oz tin chopped tomatoes ¼ head dark green cabbage, shredded Salt and freshly ground black pepper
- Heat the oil in a frying pan and cook the sausages until brown. Remove and add to the drained beans, in a separate saucepan. Discard all but 1 tbsp of oil in the pan and add the onion, celery and thyme and cook for 5 minutes. Add the wine, rosemary and bay and bring to the boil. Pour over the sausages, add the stock and seasoning. Cover and simmer for 1 hour.
- Stir in tomatoes and shredded cabbage, and cook for 10 minutes or until cabbage is tender.
- Divide between warmed plates and garnish with the thyme.
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