Smoky Sausage and Bean Stew

Servings: Serves: 4

Nutritional Information:

Per serving (684g)

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




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.


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.


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.


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.


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


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.


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.


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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