appetite magazine
Veggie sausage and bean stew
 
 
Serves: 4
Ingredients
  • 1tbsp vegetable oil
  • 1 pack Quorn meat-free sausages, sliced
  • 1 large onion, sliced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 cloves garlic, crushed
  • 1tsp paprika
  • 1 tin kidney beans in chilli sauce
  • 500ml water
  • 200g Maris Piper potatoes, scrubbed and cut into small dice
  • 150g carrots, peeled and diced
  • salt
  • freshly ground black pepper
  • 3 sprigs fresh thyme leaves
Method
  1. Heat the oil in a large frying pan, add the sausages, onions and peppers and cook for 10 mins over a medium/high heat until they turn golden.
  2. Add the garlic and paprika and fry for a further 2 mins.
  3. Add the kidney beans with their sauce and half of the water.
  4. Tip in the potato and carrot, ensuring it is covered in sauce.
  5. Bubble over a medium heat for 15 mins then add the remaining water.
  6. Cover and simmer for a further 15-20 mins or until the vegetables are tender.
  7. Season to taste, garnish with the thyme leaves and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/veggie-sausage-and-bean-stew/