Sausage and bean stew recipe

Ingredients

• 1 tbsp olive oil
• 2 onions, finely sliced
• 1 large garlic clove, finely chopped
• 8 frozen pork sausages
• 400g tin chopped tomatoes
• 2 tsp Dijon mustard
• ½ chicken or vegetable stock cube, made up to 175ml
• 420g tin baked beans
• 100g spring greens, sliced, thick stems discarded
• mashed potato, to serve (optional)

Method

1. Heat half the oil in a lidded saucepan over a medium heat. Add the onions and fry for 6 mins. Stir in the garlic and fry for 2 mins. Transfer to a plate and set aside.
2. Increase the heat to medium-high, add the remaining oil and the frozen sausages and cook for 5 mins until browned all over.
3. Return the onion and garlic to the pan with the tomatoes and mustard. Add the stock, season with pepper and cook over a medium heat for 10 mins, adding the beans after 5 mins.
4. Stir through the spring greens, cover and cook for 4-5 mins more until the sausages are cooked through and the spring greens are tender. Serve with mash, if you like.

Tip: Freeze any spare portions of the stew. Defrost and reheat to piping hot before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.