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French Shallot, Toulouse Sausage and Borlotti Bean Stew

This stew has all the flavour of a slow cooked casserole but takes under an hour to cook. The Toulouse sausages add great depth to the dish too.

Serves: 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes

£1.68 per serving

You’ll need

12 shallots, peeled and left whole
8 Toulouse sausages or spicy/Lincolnshire sausage
2 cloves of garlic, cut into slivers
2 tbsp olive oil
1 medium carrot, peeled and diced
400g can borlotti beans, drained
400g can of tomatoes
150g shredded Savoy cabbage
1 tbsp chopped parsley
500 ml chicken stock
100ml red wine
Black pepper and sea salt
Bay leaf

What to do

Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.

Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.

Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.

Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

Slice the sausages into three, place in a bowl, and pour over all the bean soup.

Season to taste. Serve with crusty bread and chopped parsley.

Recipe courtesy of UK Shallot

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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