Name: Sausage and Butter Bean Stew
Yield: 2-3
Ingredients: 1 TBSP OLIVE OIL; 6 SAUSAGES OF YOUR CHOICE; 1 ONION, FINELY DICED; 1 CARROT OR CELERY STALK, FINELY DICED; 1 RED PEPPER, ROUGHLY CHOPPED; 3 GARLIC CLOVES, FINELY CHOPPED; 1 TBSP TOMATO PURÉE; 1 TSP DRIED OR FRESH ROSEMARY, FINELY CHOPPED; 1 TSP DRIED OR FRESH THYME, FINELY CHOPPED; 400G CAN PLUM TOMATOES; 1 TBSP WORCESTERSHIRE SAUCE OR HENDERSON’S RELISH; 1 TSP SOFT LIGHT BROWN OR CASTER SUGAR; 2 BAY LEAVES (OPTIONAL); 1 BEEF OR VEG STOCK CUBE; 570G JARRED BUTTER BEANS WITH THEIR BEAN STOCK; FOR THE BASIL SALSA VERDE; HANDFUL OF PARSLEY, ROUGHLY CHOPPED; SMALL BUNCH OF BASIL, ROUGHLY CHOPPED; 1 TSP DIJON MUSTARD; 3 TBSP EXTRA-VIRGIN OLIVE OIL; 1 TBSP CAPERS, PLUS A SPLASH OF THEIR JUICE; ZEST AND JUICE OF ½ LEMON

VMG Recipes