02 Jul Smokey sausage & bean stew
Smokey sausage & bean stew
Serves 4-6 / 1 hour cook time
This recipe has to be a personal favourite with Porcus people! The perfect balance of smokey flavours, makes it a heart warming, super comforting and robust one-pot dish. Full of plenty of vegetables and making the most of our products, it is an absolute corker of a recipe and an all round winner with the family.
Method
01 Heat 2 tbsp olive (we use olive oil) in a good solid heavy-based pan
02 Add 1 finely chopped onion and cook gently for 5 minutes.
03 Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
04 Add the slices of Porcus chorizo and Porcus Tod-lers (what a combo!) and fry for 5 minutes.
05 Stir in garlic, smoked paprika, ground cumin and dried thyme and continue cooking for 1 – 2 mins or until the glourious smell of spices fill the kitchen!
06 Pour in white wine, cans of tomatoes, fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
07 Cook for 40 minutes. Stir in the drained and rinsed can beans and cook for a further five minutes.
08 Season with black pepper, and serve with some crusty rustic bread for mopping up all those smokey juices… Delicious! (even if we do say so ourselves)
INGREDIENTS
50g Porcus chorizo
1 pack Porcus Tod-lers
2 tbsp olive olive
1 onion, finely chopped
2 celery sticks, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 garlic cloves, chopped
1½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 400g cans chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 400g can of butter beans
Crusty bread for dipping!
