Thread by @AdamPollock

This sausage and bean stew is one of the staples of my diet, and it’s absolutely beautiful. It doesn’t take too long to make, is very cheap, and is full of healthy ingredients.

In this thread I’ll show you how to make it!

For four servings: two carrots, two celery stalks, one onion, half a bulb of garlic, one can of plum tomatoes, two cans of beans (any kind, even chickpeas), four sausages (you can even use chorizo), and some parmesan. You’ll also need olive oil and some sort of stock.

Firstly, do some prep work. Peel the carrot & onion, roughly chop those and the celery and set aside. Peel and mince the garlic and set it aside too.

Then, in a large pot or Dutch oven, heat some olive oil to cover the bottom of the pot over medium heat.

Remove the casings from whichever sausage you intend to use and chop into bite size pieces. Once the pot is hot, add the sausages and cook until lightly browned all over, about seven or eight minutes, stirring every so often.

Once the sausages look like this, add in the carrot, celery & onion, stirring everything to mix. Add a good amount of salt here, some black pepper, and mix again. Cook for 10-12 minutes until the vegetables are soft.

Once the sausages look like this, add in the carrot, celery & onion, stirring everything to mix. Add a good amount of salt here, some black pepper, and mix again. Cook for 10-12 minutes until the vegetables are soft.

Add the garlic, mix, and cook for a further two minutes before adding the can of tomatoes. Ensure the tomatoes are well squished and thoroughly mixed in before the next step.

Drain the cans of beans and add them to the pot. These are butter beans and borlotti beans but you can use whichever you like. Sometimes I’ll use haricot beans, black eyed beans, it just depends what you’d like. Mix it all together gently so the beans don’t squash.

Next, add a half litre of stock. I used beef stock this time. Heat the pot until it comes to a gentle simmer and leave like this for 30 mins, stirring regularly. The sauce will reduce and thicken over this time, as you can see in the second photo.

After this, taste and adjust for seasoning, and you’re ready to eat!

Serve in warmed bowls with some warm, buttered sourdough and a lot of freshly grated parmesan. Enjoy!

If you liked this, the recipes for dozens of meals can be found in my latest book Sustenance, which is currently on sale with my other two books for 67% off!

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