Smoky Barbeque Sausage and Bean Stew

Bowl food you can really cosy up with.

This takes about 30 minutes to prepare, plus simmering time. A total bargain, effort-wise.

Feeds 4 generously


Olive oil
500g sausages (approx. 4 – 6, depending on size)
1 large onion, diced
2 bell peppers, diced
2 – 3 cloves of garlic, roughly chopped
1 bay leaf
1 small bunch of fresh coriander
Salt and pepper
1 heaped tsp smoked paprika
1 large sweet potato, peeled and cut into bite-sized pieces
2 x 14oz tins of chopped tomatoes
1 tin baked beans
1 tin cannellini beans, drained and rinsed
1/4 cup barbeque sauce


Place a heavy-bottomed pot over medium heat. Drizzle in a little olive oil, then brown the sausages on all sides. Remove to a plate for a moment. (They won’t be cooked through at this point.)

Add a little more olive oil to the pot if required, then add the chopped onion, peppers and garlic, the bay leaf, and chop up the stalks from the bunch of coriander, adding them too. (Save the leaves for garnish at the end.) Add a generous pinch of salt and pepper, then cook for a few minutes until the onion has softened.

Add the smoked paprika and cook for a further minute, then add the chopped sweet potato, tinned tomatoes, baked beans, the rinsed cannellini beans, and the BBQ sauce. Rinse out the tomato tins with a little water and slosh the tomatoey water into the pot, too. Stir to combine.

Slice the browned sausages on the diagonal into thirds, or quarters if large. Add the sausages to the pot. Use a spoon to poke down the sweet potato and sausages so they are covered in the liquid. Bring to a bubble, then pop on the lid and turn the heat down to low. Cook for 30 minutes, then give it a stir and cook for another 20 – 30 minutes with the lid on, or until the sweet potato is just soft. Remove the lid and cook for a further 10 – 15 minutes, or until thickened to your liking. Check the seasoning, then serve with fresh coriander and crusty bread.

Make ahead: Stew can be prepared up to 2 days in advance. Cool right down before refrigerating, then keep refrigerated. Reheat gently with the lid on, adding a splash of water to loosen, if needed.

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