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Bean, tomato and sausage stew
Serves:
Ingredients
- 1 tbsp butter substitute (Flora Cuisine)
- 3 tbsp chopped onions (Emborg)
- 1 tsp minced garlic (Toger Tiger)
- 1 red pepper, chopped
- 2 celery sticks, chopped
- 75g chorizo sausage, cut into small chunks (Casademont)
- 1 tbsp tomato puree
- 1 vegetable stock pot (Knorr)
- 200g can chopped tomatoes
- Salt and pepper
- 400g can borlotti beans or black eyed beans
- Pinch of sugar (optional)
- Pitta bread to serve (Leicester bakery)
Method
Heat the butter substitute in a large saucepan, add onion and garlic and fry for 5 minutes until soft. Add red pepper and celery to the pan and fry for 5 minutes. Stir in the chorizo, tomato puree, stock, chopped tomatoes and season with salt and pepper. Bring to the boil, cover and simmer for 15 minutes. Add the beans and cook for a further 5 minutes (at this stage you could add a little sugar if necessary). Serve with pitta bread.
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