Sausage and Cannellini Bean Stew
Ingredients:
12 gluten free sausages
2 cloves of garlic, minced
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
2 tbsp tomato puree
1 tin (400g) of cannellini beans, drained
1 tin (400g) chopped tomatoes
300ml vegetable stock
25g parsley, roughly chopped
Method:
Heat 1 tbsp olive oil in a large non-stick frying pan over a medium heat. Fry the sausages for 3-4 minutes until golden, then remove and place on a plate.
In the same pan, fry the garlic for a minute, then add the chopped onions, carrot and celery. Season and cook for 5-10 minutes, until soft.
Stir in the tomato putty and cook for 30 seconds, then add the cannellini beans, chopped tomatoes and stock. Bring to the boil, then put the sausages back into the pan.
Cover and simmer for 35-40 mins, until the beans are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry. Serve with a handful of the parsley.