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French Shallot, Toulouse Sausage and Borlotti Bean Stew

This stew has all the flavour of a slow cooked casserole but takes under an hour to cook. The Toulouse sausages add great depth to the dish too.

Category
Main Course
Preparation Time
15 minutes
Cooking Time
30 minutes

Instructions

Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.

 

Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans,half the wine, stock, bay leaf, season well with sea salt and black pepper.

 

Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.

 

Mix well and cook for a further 5 minutes, until the cabbage is just cooked.

 

Slice the sausages into three, place in a bowl, and pour over all the bean soup.

 

Season to taste. Serve with crusty bread and chopped parsley.

This is a recipe by
Pam Lloyd
View all my recipes
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