Beef Sausage and Borlotti Bean Stew

Beef Sausage and Borlotti Bean Stew

During the winter months I like to fill our stomachs with warming dinners. I am of the belief that we should all be eating warmer meals during the colder months and cooler foods during the summer months. Therefore my slow cooker always get a workout during winter. On most of the cold, winter days I will be cooking my little family a delicious dinner in the pot.

My favourite meals will often involve either beans, chickpeas or lentils. Borlotti beans are not a food I cook with very often so I thought it was about time I put them into a delicious dish. I find that beans may not bring that much flavour but they will add texture to a meal. It’s an added ingredient to chew down on and I find beans make a dish more interesting. I would definitely recommend stocking up on beans this winter.

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Serves 4

Equipment

  • Sharp knife
  • Chopping board
  • Grater (optional)
  • Colander
  • Tablespoon
  • Teaspoon
  • Slow cooker
  • Stirring/serving spoon
  • Beef sausages x 8
  • Borlotti beans x 1 400g tin
  • Onion x 1
  • Red pepper x 1
  • Courgette x 1
  • Carrots x 1
  • Potatoes x 800g – 1 kg
  • Bay leaves x 2
  • Fresh rosemary x 3 sprigs
  • Dried oregano x 1 tsp
  • Tomato puree x 1 tbsp
  • Tamari or soy sauce x 1 tbsp
  • Chicken stock x 250 mls
  • Tinned tomatoes x 1 400g tin
  • Rice flour or plain flour x 2 tbsps
  • Kale or spinach x 2 large handfuls
  • Salt and pepper to taste

Method

  • Peel and slice the onion thinly.
  • Next peel and grate (optional) or slice the courgette and carrots.
  • Then peel and cut the potatoes into 1 inch pieces.
  • Put these ingredients into the slow cooker pot.
  • Drain and rinse the borlotti beans through the colander and put the beans into the pot too.
  • Pour over the tinned tomatoes and the chicken stock.
  • Now add in the tomato puree and tamari or soy sauce.
  • Sprinkle over the rice flour or plain flour and the oregano.
  • Stir these ingredients together.
  • Add in the bay leaves and rosemary.
  • Put the beef sausages on top.
  • Cook for 4 hours on high and 8 hours on low.
  • 30 minutes before the end of the cooking time, remove the sausage and add in the kale or spinach.
  • Let the kale or spinach wilt down by stirring it in and then put the sausages back on top.
  • Put the lid back on and leave to cook for the rest of the 30 minutes.
  • Finally serve and enjoy.
Beef Sausage and Borlotti Bean Stew

Beef Sausage and Borlotti Bean Stew was delicious. My husband Howard really enjoyed it but my son Ted, who is a bit of a harsh critic, wasn’t so sure. Ted enjoyed the sausages and the potato but sadly wasn’t so keen on the rest. Although my son wasn’t so keen I loved it. I like to make food so I can have leftovers the next day and there was plenty with this meal. Plus it’s freezable so you could make double. Then freeze it for another occasion. However you decide to eat this yummy dish, as always, please enjoy. Thank you. xxx