Herby bean sausage stew

Contains pork – recipe is for non-Muslims only

A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours

  • Prep:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 355
  • fat 15g
  • saturates 5g
  • carbs 37g
  • sugars 13g
  • fibre 10g
  • protein 20g
  • salt 2.68g


  • 8 chipolatas
  • 2 x 420g/15oz can mixed beans
  • 2 x 400g/14oz cans chopped tomato
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1 tbsp sugar


Adding sugar
Adding a little sugar to a tomato-based sauce brings out the natural sweetness of the tomatoes. It’s also a great way to perk up under-ripe fresh tomatoes.If you want to use a slow cooker
Brown your sausages in a non-stick frying pan over a high heat for 3-5 minutes. Transfer them to the slow cooker pot with the beans. Add one can of tomatoes, then just the chopped tomatoes from the other can- sieve away the juice. Stir in your herbs and sugar with some seasoning, then cover and cook on Low overnight or for up to 8 hours.


  1. Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.

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