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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 sausages
  • 1 Tbsp olive oil
  • 500 g 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

Method
 

  1. Grill or pan-fry the sausages then set aside to cool.
  2. Chop the spring onion, rosemary leaves and garlic.
  3. 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.
  4. Add the beans and wine. Turn up the heat and keep stirring until the wine has evaporated. Add the stock and lemon juice.
  5. Bring to the boil, turn down the heat and cook for 5 minutes.
  6. Meanwhile, cut the sausage into bite-sized chunks.
  7. Add the sausage pieces to the beans and warm through for a couple of minutes.
  8. Fold in the green leaves, put on the lid and rest for a minute.
  9. Serve with parsley leave and with a squeeze of lemon juice.