Sausage and Butterbean Stew

So the lovely people at Grandad’s sausage called by with some of their new sausages to try and I decided that it would be fun to do some recipe creation at the same time… thus my Sausage and Butterbean stew was born. Wow, the flavour that came through from the sausages was amazing and the texture was perfect too. Less than 400 calories for a hearty portion making this the perfect winter dinner. (plus, shhh don’t tell Grandad but if you need to keep this butterbean stew vegetarian just replace with Linda McCartney sausages)

Ingredients

Lots of sprays of olive oil fry light

3 grandads Manchester sausages

100g thinly sliced red onion

1 tsp dried thyme

1/2 tsp each of smoked paprika, dried cumin, dried coriander, garlic powder

1 tin of butterbeans, drained

Big handful of cherry tomatoes

1 vegetable oxo cube

150g spinach

salt and pepper, to taste

Serves 2

Method

Pre-heat the oven to 180 degrees and use either a cast iron pot or a frying pan and transfer into a baking dish when putting in oven,

Heat the fry light in the pan and fry the sausages, cook for few minutes on each side and keep turning, once browning smash up gently with a spatula so you get small pieces and a slightly mince style meat,

Remove sausages from the pan and add the red onion and more fry light if needed,

Cook for a few minutes then add the garlic, paprika, cumin, coriander, thyme and cook for a few moments,

Add a big splash of boiling water and turn the heat up high,

Add the butter beans and cherry tomatoes,

Crumble in the vegetable stock and stir,

Add enough hot water to top the mixture and place in the oven for 20 minutes

Remove from oven and place back on hob on a high heat,

Add the spinach, keep stirring until soft and thickening,

Season to taste and serve.

Another one of my great sausage recipes can be found here – https://thefussyfeeder.com/2016/12/06/sausage-and-sweet-potato-hash/

More about Grandads Sausages here – http://www.grandadssausages.com/