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.
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)
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!