Oven Baked Sausage and Bean Stew

To be honest, I quite often forget about the humble sausage. My husband Howard and son Ted love a sausage dinner. I do as well but I always find myself by the beef and chicken in the supermarket. Therefore I decided to make a few more sausage recipes if I remember. Hopefully it will have my little family running to the table. I hope it has your family running to the table too.

Do love sausages and what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Bowl with lid
• Colander
• Saucepan
• Sharp knife
• Chopping board
• Large saucepan
• Tablespoon
• Teaspoon

Ingredients

• Cannellini beans x 200g
• Water x enough to cover them
• Baking powder x 1 tsp
• Salt x 1/2 tsp
• Sausages x 8
• Onion x 1
• Garlic x 2 cloves
• Carrot x 1
• Courgette x 1
• Potatoes x 800g
• Chicken or vegetable stock or bone broth x 750 mls
• Green beans x 2 handfuls
• Dried mixed herbs x 1 tsp
• Salt and pepper taste

Method

• Measure the amount of beans you will need for your recipe.
• Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
• Soak the beans in the fridge overnight.
• You may want to use a bowl with a lid.
• The next day remove the beans from the fridge and pour any excess water through the colander.
• Rinse under the tap.
• Put the beans into the large saucepan.
• Again pour enough water to cover the beans plus a two inches above.
• Add in the baking powder and salt to your taste.
• Turn the hob onto high and bring to the boil.
• When the pan starts to boil turn the heat down to low.
• Leave to simmer until most of the water has disappeared.
• Then drain through the colander and rinse under the tap.
• Set to one side.
• Preheat the oven to 160°C or gas mark 4.
• Peel, slice and dice the onion.
• Squash the garlic cloves under the blade of the knife.
• Remove skins and slice.
• Next peel, slice and dice the carrot and courgette.
• Peel the potatoes and cut into 1 inch pieces.
• Put the large saucepan onto a high heat on the hob.
• Add oil to the base ad wait for the pan to heat up.
• Once the pan is hot add in the sausages and fry until they start to turn golden brown.
• When they are a brown colour remove from the pan and put it onto the plate.
• Now add the onion to the base of the pan.
• Fry until the start to soften.
• It should take around 3 -5 minutes.
• Put the garlic into the pan and fry for 30 seconds or so.
• Or until the garlic starts to turn golden.
• Add in the carrot and courgette as well.
• Again for another 5 – 10 minutes or until they start to soften slightly.
• If the pan is getting to hot turn the heat down to a medium heat and add a little water to the base.
• Once the carrot and courgette have softened add in the stock or broth.
• Bring to the boil then turn the heat down and leave to simmer.
• Add in the tamari and dried mixed herbs.
• Add salt and pepper to taste.
• Then add in the potatoes and bring to the boil again.
• Turn the heat down and leave to simmer for 10 minutes or until the potatoes are fork fall.
• Put a fork in the potatoes after 5 – 10 minutes and if they fall off easily they are cooked.
• Stir in the cannellini beans and place the sausages on top.
• Put the lid on the pan and remove it from the heat.
• Carefully place the pan into the oven.
• Cook for an 1 hour – an hour and a half.
• Carefully remove from the oven and carefully remove the lid.
• Finally serve and enjoy.

Oven Baked Sausage and Bean Stew was a delicious dinner I should make more often. It was very easy to prepare and cook. Although it was quite time consuming. Personally I wouldn’t make extra of this dinner and freeze it. I would eat the leftovers the next day. That if there are any left. However you decide to eat this dish, as always, please enjoy. Thank you xxx