Baked Tuscan bean and sausage stew

Name: Baked Tuscan bean and sausage stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: crusty bread or mash; flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; 1 tbsp red wine vinegar or cider vinegar; 2 × 400 g/14 oz tins beans such as borlotti, cannellini, pinto or haricot, drained; 2 × 400 g/14 oz tins chopped tomatoes; 2 tbsp dark brown sugar; 1 tbsp red wine vinegar or cider vinegar; 2 × 400 g/14 oz tins beans such as borlotti, cannellini, pinto or haricot, drained; 2 × 400 g/14 oz tins beans such as borlotti, cannellini, pinto or haricot, drained; 2 × 400 g/14 oz tins beans such as borlotti, cannellini, pinto or haricot, drained; 2 × 400 g/14 oz tins beans such as borlotti, cannellini, pinto or haricot, drained; 1 red (bell) pepper, deseeded and sliced; 2 sticks celery, thickly sliced; ¼ tsp dried chilli flakes; 4 sprigs fresh rosemary; 2 tbsp olive oil; 8 chunky pork sausages, each one cut into 2–3 pieces; 2 onions, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

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.

Ingredients

Europe
Italy
Stew
Main course
Mediterranean

Ingredients

Method