French shal­lot, Toulouse sausage and bor­lotti bean stew

Chat - - NO-FUSS FOOD -

2tbsp olive oil

12 shal­lots, peeled and left whole

8 Toulouse sausages or spicy/Lin­colnshire sausages 1 medium car­rot, peeled and diced 2 cloves gar­lic, cut into sliv­ers 400g can toma­toes 400g bor­lotti beans, drained 500ml chicken stock Bay leaf

100ml red wine Sea salt and black pep­per 150g shred­ded Savoy cab­bage 1tbsp chopped flat-leaf pars­ley

1 Heat the olive oil in a heavy-based saute pan or saucepan, then add the shal­lots and sausages and saute for 4-5 min­utes, brown­ing them all over.

2 Add the car­rot and saute for 3 min­utes. Add the gar­lic and cook for 30 sec­onds, then add the toma­toes, beans, stock, bay leaf and half the wine. Sea­son well with the salt and pep­per.

3 Bring to the boil and sim­mer for 15 min­utes on a low heat (if the soup be­comes too thick, add a lit­tle more stock). Then add the shred­ded cab­bage and rest of the red wine and pars­ley.

4 Mix well and cook for a fur­ther 5 min­utes, un­til the cab­bage is just cooked.

5 Slice the sausages into three, place in serv­ing bowls, and pour over soup.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.