Sausage and broad beans pot
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
Method
- 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.