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
- 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.
- Add the garlic and paprika and fry for a further 2 mins.
- Add the kidney beans with their sauce and half of the water.
- Tip in the potato and carrot, ensuring it is covered in sauce.
- Bubble over a medium heat for 15 mins then add the remaining water.
- Cover and simmer for a further 15-20 mins or until the vegetables are tender.
- Season to taste, garnish with the thyme leaves and serve.
