This spiced bean and banger stew is a hearty one pan recipe filled with sausages, tender beans, and a flavourful tomato-based sauce. Perfect for weeknight dinners or meal prep!
It's a delicious stew from Nadiya Hussain's Nadiya's British Food Adventure recipe book. If you like cassoulet, then this is definitely a recipe for you to try.
We love this dish during the colder months - it's a proper comfy winter warmer!
Tips
- Vegetarian option - replace the pork sausages with plant-based alternatives or hearty vegetables like mushrooms and courgettes. Use vegetable stock instead of chicken stock.
- Bean variety - try using lentils, chickpeas or cannellini beans for variation in texture and flavour.
- This spiced bean and banger stew recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Absolutely - Spiced Bean and Banger Stew tastes even better the next day as the flavours infuse. Keep it in the fridge for up to 3 days and reheat gently before serving.
Yes - this stew freezes well. Allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the hob or microwave.
Yes - soak dried beans overnight and cook them until tender before adding them to the stew. This adds more texture and a richer flavour.
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How to make this Spiced Bean and Banger Stew
Ingredients
- 400g pork sausages (pack of 6), cut into chunks
- 50ml olive oil
- 4 cloves garlic, finely chopped
- 3 celery stalks (approx. 100g), sliced
- 3 small red onions (approx. 300g), finely chopped
- 2 tbsp tomato purée
- 2 carrots (approx. 140g), thinly sliced
- 1 tsp salt
- 2 tomatoes (approx. 200g), chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 x 400g tins butter beans drained and rinsed (see Tips)
- 500ml chicken stock (made using 1 stock cube or pot)
- 15g fresh parsley, finely chopped
Instructions
- Use a large casserole or heavy-based pan and place on a medium heat. Add the chunks of sausage and cook, stirring occasionally, making sure they are fully cooked through. This should take only about 10 minutes.
- Remove the sausage pieces from the pan, leaving the pan on the heat and setting the sausage aside in a bowl.
- Add the olive oil and garlic to the pan and cook for 2 minutes. Now add the celery, red onions, tomato purée, carrots, salt and tomatoes. Cook on medium heat for 12 to 15 minutes.
- Add the paprika and cinnamon to the sauce and let the spices cook for 5 minutes.
- Add the beans, chicken stock and the cooked sausage, put the lid on the pan, and cook on a medium to low heat for 45 minutes.
- Once cooked through, the whole stew will have thickened significantly.
- Take off the heat and stir in the chopped parsley.
- Serve with some homemade bread!!
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Spiced Bean and Banger Stew
Equipment
Ingredients
- 400 g (0.9 lb) pork sausages (pack of 6) cut into chunks
- 50 ml (0.21 cups) olive oil
- 4 cloves garlic finely chopped
- 3 celery stalks (approx. 100g) sliced
- 3 small red onions (approx. 300g) finely chopped
- 2 tbsp tomato purée
- 2 carrots (approx. 140g) thinly sliced
- 1 tsp salt
- 2 tomatoes (approx. 200g) chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 x 400 g (28) tins butter beans drained and rinsed (see Notes)
- 500 ml (2 ¼ cups) chicken stock (made using 1 stock cube or pot)
- 15 g (¼ cup) fresh parsley finely chopped
Instructions
- Use a large casserole or heavy-based pan and place on a medium heat. Add the chunks of sausage and cook, stirring occasionally, making sure they are fully cooked through. This should take only about 10 minutes.
- Remove the sausage pieces from the pan, leaving the pan on the heat and setting the sausage aside in a bowl.
- Add the olive oil and garlic to the pan and cook for 2 minutes. Now add the celery, red onions, tomato purée, carrots, salt, and tomatoes. Cook on a medium heat for 12 to 15 minutes.
- Add the paprika and cinnamon to the sauce and let the spices cook for 5 minutes.
- Add the beans, chicken stock and the cooked sausage, put the lid on the pan, and cook on a medium to low heat for 45 minutes.
- Once cooked through, the whole stew will have thickened significantly.
- Take off the heat and stir in the chopped parsley.
- Serve with some homemade bread!!
Notes
- Vegetarian option - replace the pork sausages with plant-based alternatives or hearty vegetables like mushrooms and courgettes.
- Bean variety - try using lentils, chickpeas or cannellini beans for variation in texture and flavour.
- This spiced bean and banger stew recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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