Sausage and Bean Cauldron Stew
This is a great Autumnal warmer for any Halloween party or bonfire night, perfect served in mugs with some crust bread for dipping.
Serves 4
Prep Time - 10 minutes
Cook Time - 25 minutes
1/2 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
454g pack 8 thick Richmond Sausages, each cut into 4
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp mild chilli powder
400g can chopped tomatoes
3 large garlic cloves, chopped
200ml chicken stock
1 tbsp Worcestershire sauce
200g can baked beans
1. In a large non-stick frying pan over a medium heat, add the oil with the pepper, onion and sausages and cook for 15 minutes, stirring occasionally.
2. Add the remaining ingredients apart from the baked beans and cook for a further 5 minutes.
3. Stir in the baked beans and cook for another 5 minutes, season and serve.
Tip: Alternatively, the stew is delicious served with mash and green beans.
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