Sausage and Butterbean Stew

Serves: 4 Prep: 5_mins Cook: 35_mins

Info

A toe-warming Sausage and Butterbean Stew perfect for the colder months. Packed with wholesome vegetables that will boost your winter wellness too!

1 red onion

4 garlic cloves

1 red pepper

1 tsp dried thyme

1 tbsp smoked paprika

1 tbsp tomato puree

350ml vegetable stock

1 tsp balsamic vinegar

2 bay leaves

8 vegan sausages

In a heavy bottom pan on medium heat add a tbsp of Biona Olive Oil. Finely chop the onion and put in the pan.
Crush the garlic and roughly chop the pepper. Add to the pan, stir and let fry for a few minutes until the pepper has softened.
Add chopped Biona Sundried Tomatoes, dried thyme, smoked paprika and tomato puree. Stir and let cook for a minute.
Next, add the Biona Chopped Tomatoes, vegetable stock, balsamic vinegar and bay leaves. Bring to a simmer and leave for 20 minutes.
Fry the sausages in a separate pan on medium heat according to packet instructions. You can either leave them whole or cut them up. Cook until browned.
After 20 minutes, add the Biona Butterbeans and leave to cook for a further 5 minutes. Taste and season with salt and pepper.
Add the sausages to the stew and serve with mashed potato or a crusty roll.