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Easy sausage and bean stew

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

This simple sausage, potato and bean stew is cheap to make and very filling. It will certainly warm you up on a chilly night.

By Sophie Whitbread

Ingredients

400g tin chopped tomatoes
1 chicken stock cube dissolved in 250ml boiling water
1 tsp dried red chilli
1 tsp smoked paprika
2 garlic cloves, grated
500g/1lb 2oz new potatoes, quartered
1 tbsp vegetable oil
8 reduced fat sausages, pork or vegetarian
400g tin kidney beans, drained
400g tin butter beans, drained

Method

Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off.
Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on.
Add the kidney and butter beans and cook for 10 minutes. Serve.