Sausage & Bean Stew
Recipe: #33030
July 29, 2019
Categories: Beans, Beef Sausage, Eggplant No Eggs, Non-Dairy, Canned Tomatoes, White Beans, Beef Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (462.8 g)
- Calories 477.2
- Total Fat - 32.7 g
- Saturated Fat - 8 g
- Cholesterol - 122.5 mg
- Sodium - 1179.2 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 5.3 g
- Sugars - 8 g
- Protein - 30.2 g
- Calcium - 100.1 mg
- Iron - 3.9 mg
- Vitamin C - 34.9 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat 1/2 the oil in a large frying pan over medium-high heat and cook sausages, turning occasionally, for 5 minutes or until browned and then transfer to a plate and then cut diagonally into 1cm-thick slices.
Step 2
Heat remaining oil in pan over medium‑high heat and add onion and eggplant and cook, stirring, for 5 to 6 minutes or until eggplant is tender and golden and then add garlic and cook, stirring, for 1 minute or until fragrant.
Step 3
Add tomatoes, beans, stock, green beans and sausage and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender and sausage is cooked through and then add spinach and cook for 1 minute or until spinach wilts.
Step 4
Sprinkle stew with basil and serve with garlic bread.
Tips
No special items needed.
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