Sausage and Bean Stew

Ingredients

• 6 Pork sausages
• 1 tbsp Olive oil
• 1 Onion, diced
• 2 Carrots, diced
• 2 cloves Garlic, finely chopped
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 400g tin Chopped tomatoes
• 2 × 400g tins Cannellini or butter beans, drained and rinsed
• 300ml Chicken stock
• 2 handfuls Baby spinach
• Salt and black pepper

You’ll need: Large pot

Method

1. 1

   Heat the oil in a large pot over medium-high heat. Brown the sausages for 5–6 minutes, turning, then remove and cut into thick slices.

2. 2

   Cook the onion and carrot in the same pot for 5 minutes. Add the garlic, paprika and thyme for 1 minute.

3. 3

   Add the tomatoes, beans and stock and return the sausages. Simmer, partly covered, for 20 minutes until thick, the carrot is tender and the sausages are cooked through with no pink inside.

4. 4

   Stir in the spinach until wilted. Season to taste.