Sausage and bean stew

SERVES 4-6 PREPARATION: 15 MIN COOKING: 25 MIN

30ml (2T) oil

1 onion, chopped

2 sticks celery, chopped

1 yellow pepper, chopped

1 red pepper, chopped

3 garlic cloves, crushed

6 pork sausages

5ml (1t) paprika

2,5ml (½t) ground cumin

2 cans (410g each) cherry tomatoes

250ml (1c) chicken stock

1 can (400g) butter beans, drained and rinsed freshly ground pepper handful chopped fresh coriander

Preheat the oven to 200˚C.

1 Heat the oil in a large ovenproof pan. Add the onion and fry until translucent. Add the celery, peppers and garlic and fry for 3 minutes.

2 Add the sausages, paprika, and cumin to the onion mixture. Fry until the sausages are browned then add the tomatoes. Pour over the stock and transfer the pan to the oven for 15 minutes.

3 Gently stir in the beans, season with black pepper, top with chopped coriander and serve.