favorite
print
rate
Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 8 chunky pork sausages, each one cut into 2-3 pieces
  • 2 onions, sliced
  • 1 red pepper, deseeded and sliced
  • 2 sticks celery, thickly sliced
  • ¼ tsp dried chilli flakes
  • 4 sprigs fresh rosemary
  • 2 g x 400g tins beans such as borlotti, cannellini, pinto or haricot, drained
  • 2 x 400g tins chopped tomatoes
  • 2 tbsps dark brown sugar
  • 1 tbsp red wine vinegar or cider vinegar
  • flaked sea salt
  • freshly ground black pepper
To serve (optional)
  • crusty bread or mash
  • buttered greens
Baked Tuscan Bean and Sausage Stew Baked Tuscan Bean and Sausage Stew

Baked Tuscan Bean and Sausage Stew

This ultimate comfort food recipe is one you can turn to when all you want is something quick and easy that you can throw into one pot. For the best results use some good-quality pork sausages, ideally with some Italian flavourings such as fennel seeds. If you can't find any you could always add a scattering of fennel seeds or a sliced fennel bulb with the onions.


Take a look at the Tips for gluten-free and vegetarian/vegan variations of this recipe.


This recipe is from The Flexible Family Cookbook.

To buy the book, click on the book image below.


  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Heat the oil in a fairly shallow ovenproof pan or heavy roasting tray and quickly brown the sausages all over to just give them colour on the outside but not cook them all the way through.
  3. Add the onions and cook for a couple of minutes to also give them some colour, then add all the remaining ingredients. Season with salt and pepper and stir around to mix. Bring to a simmer.
  4. Cover with a lid or if you don’t have one, then a baking tray on top will be just fine.
  5. Bake for 30 minutes, then remove the lid, stir everything around and return to the oven without a lid for a further 15–20 minutes until the sauce has thickened.
  6. Serve with crusty bread or mash, and some greens such as buttered steamed cabbage or green beans.


Baked Tuscan Bean and Sausage Stew Baked Tuscan Bean and Sausage Stew

Baked Tuscan Bean and Sausage Stew

This ultimate comfort food recipe is one you can turn to when all you want is something quick and easy that you can throw into one pot. For the best results use some good-quality pork sausages, ideally with some Italian flavourings such as fennel seeds. If you can't find any you could always add a scattering of fennel seeds or a sliced fennel bulb with the onions.


Take a look at the Tips for gluten-free and vegetarian/vegan variations of this recipe.


This recipe is from The Flexible Family Cookbook.

To buy the book, click on the book image below.

favorite
print
rate
Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 8 chunky pork sausages, each one cut into 2-3 pieces
  • 2 onions, sliced
  • 1 red pepper, deseeded and sliced
  • 2 sticks celery, thickly sliced
  • ¼ tsp dried chilli flakes
  • 4 sprigs fresh rosemary
  • 2 g x 400g tins beans such as borlotti, cannellini, pinto or haricot, drained
  • 2 x 400g tins chopped tomatoes
  • 2 tbsps dark brown sugar
  • 1 tbsp red wine vinegar or cider vinegar
  • flaked sea salt
  • freshly ground black pepper
To serve (optional)
  • crusty bread or mash
  • buttered greens
  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Heat the oil in a fairly shallow ovenproof pan or heavy roasting tray and quickly brown the sausages all over to just give them colour on the outside but not cook them all the way through.
  3. Add the onions and cook for a couple of minutes to also give them some colour, then add all the remaining ingredients. Season with salt and pepper and stir around to mix. Bring to a simmer.
  4. Cover with a lid or if you don’t have one, then a baking tray on top will be just fine.
  5. Bake for 30 minutes, then remove the lid, stir everything around and return to the oven without a lid for a further 15–20 minutes until the sauce has thickened.
  6. Serve with crusty bread or mash, and some greens such as buttered steamed cabbage or green beans.