Sausage and Bean Stew
A favourite with children, and a warming dish for a winter day. Cider is used for extra flavour, and for a hint of spiciness, add 1 tbsp chilli seasoning. Substitute with dried kidney beans, if liked, using 8 oz dried beans, cooked before adding to the stew.
Ingredients
- 1 tbsp vegetable oil
- 1.2 oz butter
- 1 lb pork sausages
- 1 large onion skinned and sliced
- 28 oz canned red kidney beans drained
- 8 oz can tomatoes
- 2 tbsp tomato puree
- 12 floz dry cider
- salt and pepper
Instructions
- Heat the oil and butter in a large flameproof casserole and fry the sausages for about 5 minutes, until browned. Cut each sausage in half crossways.
- Add the onions to the casserole and fry for 5 minutes, until golden brown. Drain off any excess fat. Return the sausages to the casserole together with the beans, tomatoes and their juice, tomato puree, cider and salt and pepper to taste.
- Cover and cook gently for about 15 minutes or until the sausages are tender. Accompany with crusty bread, boiled rice or mashed potatoes.
Calories: 665 kcal
Carbohydrates: 39 g
Protein: 29 g
Fat: 41g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 1372 mg
Potassium: 1041 mg
Fiber: 12 g
Sugar: 10 g
Vitamin A: 461 IU
Vitamin C: 10 mg
Calcium: 97 mg
Iron: 5 mg