Smoky Sausage and Bean Stew

Servings: Serves: 4

Nutritional Information:

Per serving (684g)

Calories 684, Fat 15g, Saturates 2g, Sugars 19g, Salt 6g


Ingredients

Method

1

To make the sausages, place the cannellini beans, stock, aquafaba, garlic, olive oil, soy sauce and Worcestershire sauce into a blender and process until very smooth.

2

Mix the remaining ingredients together in a large bowl and pour in the blended mixture. Combine to make a dough and transfer back to the food processor. Use the food processor to knead the dough for a few minutes, until it becomes bouncy and elastic.

3

Place a pan of water over a medium heat and bring to a simmer. Divide the dough into eight pieces and form into sausage shapes. Wrap tightly in parchment paper and twist the ends to seal. Then wrap the paper-wrapped sausages in a layer of foil, again twisting the ends to seal the package.

4

Place the sausages in the water, to simmer for 40 minutes. If time allows, cool and chill the cooked sausages for 2 hours, or ideally overnight.

5

To make the beans, heat the olive oil in a large, wide pan and add the onions with a pinch of salt. Gently fry for a few minutes before adding the garlic. Continue to cook, stirring, for a further 2 minutes

6

Add the remaining ingredients to the pan and stir well to combine. Bring to a simmer and leave to cook, stirring occasionally, for 20 minutes, or until thickened.

7

To cook the sausages, heat a griddle pan over a high heat. Drizzle the sausages with a little oil and add them to the pan. Cook, turning often, until sizzling and golden on all sides.

8

Taste the beans to check the seasoning and adjust if necessary. Serve the beans with the sausages and some steamed greens on the side.

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