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Sausage and Butter Bean Stew
From Statesboro Market2Go
<p>A hearty, savory stew filled with veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: boldbeanco.com (modified) (Entered by Ariana Giddens)
Serves: 4-6
Ingredients
6
Sausages (any kind works, including vegetable)
1
Onion (finely diced)
1
Carrot (finely diced)
1
Bell pepper (preferably red, roughly chopped)
1 teaspoon
Fresh thyme (chopped)
1 teaspoon
Fresh rosemary (chopped)
3 cloves
Garlic (finely)
1 tablespoon
Tomato puree
1 400 gram can
Peeled plum tomatoes
1 tablespoon
Worcestershire sauce
1 teaspoon
Brown sugar
1
Beef bullion cube (crumbled)
1
Bay leaf (optional)
4 cups
Butter beans (if using canned like the original recipe, add the bean stock as well)
4 teaspoons
Fresh parsley (roughly chopped)
Olive oil (for cooking)
Step by Step Instructions
- Heat olive oil in a pan over medium heat, then cook the sausages for 8 to 10 minutes.
- Add the onion, carrot and bell pepper to the pan, then cook stirring for 8 minutes.
- Add the garlic, tomato puree, rosemary and thyme and cook for 2 minutes.
- Add the plum tomatoes, fill the can 1/3 full with water and add it to the pan. Squish the tomatoes slightly to release juices.
- Add the Worcestershire sauce, brown sugar, bay leaf and crumbled beef bullion cube cube to the pan. Stir to combine well, then let simmer for 3 to 4 minutes on low heat.
- Add the butter beans and if not using canned beans, consider adding a bit of vegetable stock. Simmer for 7 to 8 minutes, then taste and adjust seasoning. Stir in the parsley, then serve.