Sausage & Bean Stew

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (462.8 g)
  • Calories 477.2
  • Total Fat - 32.7 g
  • Saturated Fat - 8 g
  • Cholesterol - 122.5 mg
  • Sodium - 1179.2 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 5.3 g
  • Sugars - 8 g
  • Protein - 30.2 g
  • Calcium - 100.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 1.1 mg

Step 1

Heat 1/2 the oil in a large frying pan over medium-high heat and cook sausages, turning occasionally, for 5 minutes or until browned and then transfer to a plate and then cut diagonally into 1cm-thick slices.

Step 2

Heat remaining oil in pan over medium‑high heat and add onion and eggplant and cook, stirring, for 5 to 6 minutes or until eggplant is tender and golden and then add garlic and cook, stirring, for 1 minute or until fragrant.

Step 3

Add tomatoes, beans, stock, green beans and sausage and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender and sausage is cooked through and then add spinach and cook for 1 minute or until spinach wilts.

Step 4

Sprinkle stew with basil and serve with garlic bread.

Tips & Variations


No special items needed.

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