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Tomato, Sausage and Bean Stew

Tomato, Sausage and Bean Stew


Serve this delicious stew garnished with grated Parmesan and fabulous puff pastry spoons on the side.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 35 mins
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¼ C (60 ml) extra virgin olive oil
225 g Italian sausage (or chorizo), sliced
1 large onion, chopped
1 carrot, chopped
2 sticks celery, chopped
salt and freshly ground black pepper
30 g basil leaves, roughly chopped
2 sprigs fresh thyme
3 garlic cloves, crushed
¼ C (60 ml) white wine
6 fresh tomatoes, blanched, peeled, cored and chopped
1 tsp (5 ml) sugar
1 x 410 g tins butter beans
1 x 410 g tins borlotti beans
2 C (500 ml) chicken stock
2 courgettes, chopped
Parmesan cheese, grated for garnish
1 roll ready-made puff pastry
1 egg, lightly beaten
coarse sea salt

Heat the olive oil in a medium-sized saucepan and brown the sausage. Scoop out the sausage leaving the olive oil in the pot and set the sausage aside.

In same pan, add the onions, carrots, celery and a little salt, sauté until tender and slightly caramelised. Add the thyme, basil and garlic and cook for a further few minutes. Add the wine and let the alcohol cook off for a few minutes, scraping the caremelisation off the bottom of the pan.

To prepare the tomatoes, use a sharp knife and slice an X on the bottom of each tomato, blanch the tomatoes in boiling water for 1 – 2 minutes. Remove from water and peel the skins by pulling back the corners where you cut the X. Remove the cores and roughly chop. Add the tomatoes to the pot and bring to high simmer, allowing the tomatoes to cook out. Using a potato masher, mash the sauce, taste and adjust seasoning if necessary. Add the sugar.

Return the sausage to the pot and simmer on a medium heat for a few minutes; add the beans and simmer for a further 5 minutes. Once simmering again, add the stock and continue to cook for 15 minutes. Add the courgettes and cook for another 5 minutes.

To make the puff pastry spoons, start by preheating the oven to 180 °C.

Unroll the puff pastry and cut out 6 spoon shapes.

Place on a baking tray, brush with the lightly beaten egg, sprinkle with coarse salt and place in the oven.

Bake for 15 to 20 minutes until golden brown.

Serve hot stew garnished with grated Parmesan and puff pastry spoons on the side.