Sausage & butter bean stew

Contains pork – recipe is for non-Muslims only

Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook

  • Prep:5 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 739
  • fat 52g
  • saturates 22g
  • carbs 33g
  • sugars 9g
  • fibre 14g
  • protein 29g
  • salt 2.7g


  • 1 tbsp sunflower oil
  • 16 chipolatas (try chorizo ones for a bit of chilli heat)
  • 2 onions, sliced
  • 2 celery sticks, sliced
  • 8 garlic cloves, sliced
  • 1 rosemary sprig
  • 600ml chicken stock
  • 2 x 400g cans butter beans, drained
  • 75g butter, cubed
  • small pack parsley, leaves picked and chopped
  • 2 lemons, zested
  • crusty bread, to serve


  1. Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.

  2. Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

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