Sausage and bean stew

A tasty winter stew full of butternut squash, sausages and kidney beans, with lemon cous cous.

Serves: 4

Preparation time:  15 minutes

Cooking time:  30 minutes

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You will need

  • 1 medium butternut squash, peeled and chopped
  • 3 carrots, peeled and chopped
  • 454g pack be good to yourself Cumberland sausages
  • 2 tablespoons olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon dried mixed herbs
  • 1 chilli, finely chopped
  • 1 tablespoon plain flour
  • 500ml hot beef stock
  • 400g carton basics chopped tomatoes
  • 410g tin red kidney beans, drained and rinsed
  • 200g cous cous
  • 250ml hot vegetable stock
  • 1 lemon, zest and juice
  • 28g pack fresh parsley, roughly chopped
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Recipe Information

Step by step guide to making Sausage and bean stew

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the butternut squash, carrots and sausages in a roasting tin. Drizzle over 1 tablespoon olive oil and mix well. Roast for 30 minutes.
  2. Meanwhile, heat the remaining oil in a large saucepan and cook the onion for 5 minutes, until soft. Stir in the garlic, mixed herbs and chilli, and cook for a further 2 minutes.
  3. Stir in the flour, then gradually add the beef stock. Bring to the boil. Add the tomatoes and simmer for 10 minutes. Add the kidney beans and simmer for a further 10 minutes.
  4. In the meantime, place the cous cous in a large bowl. Pour in the vegetable stock, cover with clingfilm and leave to stand for 5-10 minutes. Stir through the lemon zest and juice and half the parsley.
  5. Carefully spoon the sausages and roast vegetables into the saucepan with the remaining parsley, and gently combine. Serve with the lemon cous cous.

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Nutritional information for Sausage and bean stew

Nutritional information for Sausage and bean stew

Nutrition type per serving
Calories 611 kcal
Total Fat 10.3g
Saturated Fat 2.1g
Salt 1.2g
Sugar 17.8g

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