Sausage and Bean Cauldron Stew

Name: Sausage and Bean Cauldron Stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: ½ tbsp olive oil; 1 red pepper, sliced; 1 onion, sliced; 8 thick Richmond sausages, each cut into 4; 1 tbsp dried oregano; 1 tbsp ground cumin; 1 ½ tbsp mild chilli powder; 400g chopped tomatoes; 3 large garlic cloves, chopped; 200ml chicken stock; 1 tbsp worcestershire sauce; 200g baked beans

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Cook: 25 mins

Serves: 4

British Main Course

Ingredients

½ tbsp olive oil
1 red pepper, sliced
1 onion, sliced
8 thick Richmond sausages, each cut into 4
1 tbsp dried oregano
1 tbsp ground cumin
1 ½ tbsp mild chilli powder
400g chopped tomatoes
3 large garlic cloves, chopped
200ml chicken stock
1 tbsp worcestershire sauce
200g baked beans

Accompaniment

Description

This is a great Autumnal warmer for any Halloween party or bonfire night, perfect served in mugs with some crust bread for dipping.

Method

1
1. In a large non-stick frying pan over a medium heat, add the oil with the pepper, onion and sausages and cook for 15 minutes, stirring occasionally.
2. Add the remaining ingredients apart from the baked beans and cook for a further 5 minutes.
3. Stir in the baked beans and cook for another 5 minutes, season and serve.