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PrintSAUSAGE AND BEAN STEW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and butter in a large flameproof casserole and fry the sausages for about 5 minutes, until browned. Cut each sausage in half crossways.
- Add the onions to the casserole and fry for 5 minutes, until golden brown.
- Drain off any excess fat. Return the sausages to the casserole together with the beans, tomatoes and their juice, tomato puree, cider and salt and pepper to taste.
- Cover and cook gently for about 15 minutes or until the sausages are tender.
- Accompany with crusty bread, boiled rice or mashed potatoes.
- Serve with the soured cream.
INGREDIENTS
- 15 ml Cooking oil
- 15 grams butter
- 450 grams pork sausages
- 1 large onion, skinned and sliced
- Two 400 grams cans red kidney beans, drained
- 250 grams can tomatoes
- 30 ml tomato puree
- 350 ml dry cider
- Salt and pepper
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