Sausage and Bean Stew recipe by Bonsan
A hearty vegan sausage and bean stew is the perfect supper for a chilly Winter’s eve.
Sausage and bean stew
Ingredients
- 6 Kofu sausages
- 2 tbsp oil
- 2 garlic cloves, peeled, crushed
- 2 celery sticks, finely chopped
- 1 onion, peeled, finely chopped
- 1 red pepper, finely sliced
- a pinch of dried thyme
- 1 tsp smoked paprika
- a pinch of chilli flakes
- 400 g chopped tomatoes
- 250 ml gluten-free vegetable stock
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 2 x 400 g tins of butter beans, drained
- 100 g spinach
- freshly chopped parsley
Instructions
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First, fry the Bonsan sausages in a pan with 1 tbsp oil. Set aside while you make the stew.
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Heat the other 1 tbsp oil in a frying pan and fry the onion, celery and pepper until soft. Add the crushed garlic, paprika, chilli flakes and thyme and fry for another minute.
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Add the chopped tomatoes, veg stock, tomato purée, balsamic vinegar and butter beans. Season, then stir and simmer for 10 minutes.
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Add the cooked sausages to the sauce and cook for another few minutes.
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Stir through the spinach and parsley, then divide between 3 bowls. Garnish with the remaining parsley.
As featured in the January 2020 issue of Gluten-Free Heaven magazine
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