Sausage and bean stew

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

Drum Food - - CONTENTS -

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.

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