Sausage and broad beans pot
Background
For midweek suppers stews and one-pot dishes are the easiest meals to cook. This sausage and broad beans pot is made with leftover or pre-cooked sausages so it’s super quick too. Try to use good quality sausages for this recipe - you’ll need less per person because the beans are filling too. I made this dish with spring onion because it’s quicker to sauté than normal onion, also it goes really well with broad beans - but shallot onion or brown onion would work too. Also, just before serving, you can fold in a large handful of mixed leaves or just rocket, watercress or spinach leaves. Serve it with mashed potatoes, rice or just crusty bread or toast.
Ingredients
- 6 sausages
- 1 Tbsp olive oil
- 500g frozen broad beans
- 1 bunch spring onions or 1 onion
- 1 sprig rosemary , leaves only
- ½ cup white wine
- Juice of ½ lemon
- 1 cup chicken stock
- 1 handful mixed rocket/spinach/watercress leaves
- 2 Tbsp chopped parsley
Instructions
- Grill or pan-fry the sausages then set aside to cool.
- Chop the spring onion, rosemary leaves and garlic.
- Heat the oil in a large frying pan and gently sauté the onion for a minute or so. Add the chopped rosemary and garlic, then stir for a minute.
- Add the beans and wine. Turn up the heat and keep stirring until the wine has evaporated. Add the stock and lemon juice.
- Bring to the boil, turn down the heat and cook for 5 minutes.
- Meanwhile, cut the sausage into bite-sized chunks.
- Add the sausage pieces to the beans and warm through for a couple of minutes.
- Fold in the green leaves, put on the lid and rest for a minute.
- Serve with parsley leave and with a squeeze of lemon juice.
Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - French
- Ingredients: - Beans - Pork
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Low Carb - Nut Free
- Skill Levels: - Easy
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