Bacon and Sausage Stew with Beans

Rachel Allen shows you how to make a winter favourite.

Ingredients


  • 75 g dried black turtle beans (or black-eyed beans)
  • 75 g dried borlotti beans or kidney beans
  • 75 g dried cannellini beans or haricot beans (or 2 x 400g of canned beans of your choice, rinsed and drained)
  • 8 rashers smoked bacon (about 300g , sliced into lardons)
  • 2 tblsp olive oil
  • 4 garlic cloves (peeled and chopped)
  • 2 x 400g tins of chopped tomatoes (or 800g fresh tomatoes)
  • 1.20 l chicken stock
  • 225 g cabbage (preferably green, such as savoy, thinly sliced)
  • 300 g smoked sausages (sliced into 5mm thick pieces)
  • 2 tsp chopped fresh thyme
  • 1 tblsp chopped fresh parsley
  • salt and freshly ground black pepper

Method

  1. If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.
  2. Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
  3. Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.




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