Broad beans and fennel stew with sausages
This broad beans and fennel stew with sausages is a super easy one-pot dish, that is perfect for midweek family meals. You can use leftover grilled or fried sausages too – then it’s even quicker to make the dish. But make sure you use good quality sausages! Serve with wholesome bread or mashed potatoes.
Ingredients
Method
- In a large casserole dish, heat some oil and gently fry the sausages all way round, turning them regularly.
- Meanwhile, thinly slice the onion and fennel, chop the garlic and dice the carrot.
- When the sausages are golden, transfer them to plate. Add more oil to the pot if needed, then sauté the onion and fennel over low heat for 8 minutes or so.
- When tender, add the carrot and garlic, and scatter the dried herbs over the veggies. Stir for a minute, then add the wine, if used, and let it sizzle for a minute. Add the chicken stock.
- Bring to a boil, cover with a lid, then turn down the heat again and cook for 10 minutes.
- Add the broad beans and cook for another 5 minutes, over medium heat and without the lid, so that the stew can reduce further. Add the lemon juice too.
- Add the sausages to warm through.
- When the beans are cooked and you have a silky, thick sauce, turn off the heat and stir in the lemon zest and the chopped parsley.
- Serve warm.