Vegan sausage and bean stew
This substantial stew also works great as a burrito filling with some avocado for a perfect midweek dinner.
3 people
15 minutes
5 minutes
Ingredients
- 400 g Cannellini Beans drained and rinsed
- 800 g Chopped Tomatoes
- 2 cloves Garlic thinly sliced
- 400 g Kidney Beans drained and rinsed
- 6 - Linda McCartney Vegan Sausages
- 2 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 0 - Pepper
- 1 - Red Chilli deseeded and finely chopped
- 0 - Salt
- 2 tbsp Soy Sauce
- 1 bunch SuperValu Fresh Coriander chopped
- 80 g Tomato Puree
Method
- Put a medium-sized pan on a high heat. Once hot, add the oil and sausages and cook for about 3 minutes, until the sausages start to turn golden and char slightly.
- Add all the remaining ingredients to the pan except the coriander. Bring to the boil, then reduce the heat and simmer for a couple of minutes. Taste and season with salt and pepper if you think it needs it, then stir in the coriander and ladle the stew into bowls.
