Sausage and Bean Stew with Breadcrumb Topping

Sausage and bean stew is perfect weekend comfort food but it works just as well served up at a dinner party! It can be made all in one pot so you can sit back and relax!

Course Main Course

Cuisine British

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 698kcal

Author Amy Fulwood

Ingredients

Olive Oil
10 Shallots finely chopped
2 cloves Garlic crushed
2 Carrots peeled and chopped
2 sticks Celery chopped
8 Sausages choose whichever type you like, we use Lincolnshire
3 sprigs Rosemary
200 ml Red Wine
1 400g tin Chopped Tomatoes
500 ml Chicken Stock
2 400g tins Beans we used butter and borlotti, drained and rinsed
3 tablespoon Panko Breadcrumbs
Salt and Pepper

UK Measures - US Measures

Instructions

Preheat the oven to 200°C. Heat a tablespoon of olive oil in an oven proof casserole dish over a medium heat. Add the shallots and cook for 5 minutes. Add the garlic, carrot and celery and cook for another 5 minutes until everything is beginning to soften. Then pop the sausages and sprigs of rosemary into the pot and cook until the sausages are browned all over.
Add the wine and simmer until the liquid has nearly all gone then add the tomatoes, stock and beans and simmer for 20 minutes. Sprinkle the panko over the top of the casserole and place in the oven. Cook for 10-15 minutes until the breadcrumbs have browned. Serve.

Notes

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Nutrition