You're using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience.

Search Products

Sticky Barbecue Sausage and Bean Stew

Ingredients

1 tablespoon sunflower oil 8 good quality pork or pork and apple sausages 2 rashers smoked back bacon, chopped 1 red onion, sliced 2 carrots, peeled and sliced 200 g button mushrooms 400 g can cannellini beans, drained and rinsed 250 ml Newman’s Own Original Sticky BBQ Sauce 2 tablespoons freshly chopped flat leaf parsley crusty bread, to serve

Method

Heat the oil in a large saucepan or sauté pan, with a lid, add the sausages and cook over a medium heat for 5-6 minutes, turning occasionally or until lightly browned on all sides. Remove from the pan and stir in the bacon and onions, cook for 2-3 minutes, then stir in the carrots and mushrooms and cook for a further 2-3 minutes. Return the sausages to the pan and add the beans. Stir in the Sticky BBQ Sauce, then bring to the boil, reduce the heat, cover and cook for 15 minutes, stirring occasionally. Remove the lid and simmer for 5 minutes more or until the sauce has thickened slightly, the sausages are cooked through and the vegetables are tender. Stir in the parsley. Serve in bowls with a chunk of crusty bread.
[wp_social_sharing social_options='facebook,twitter' facebook_text='' twitter_text='']
BACK TO ALL RECIPES