This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don’t have two, and substituting cider with extra stock will also work well
Prep:15 mins
Serves 4
1 tbsp oil1 onion, finely chopped1 garlic clove, finely chopped1 large carrot, finely chopped1 leek, chopped1 tbsp tomato purée400g can chopped tomato200g can butter bean, drained400g can flageolet bean, rinsed and drained200ml dry cider, or additional stock250ml vegetable stockfew sprigs thyme, leaves onlycheddar & parsley mash (see tip below)
STEP 1Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.STEP 2Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
