Chunky Sausage & Bean Hot Pot Recipe

Ingredients

1 onion
1 celery stick
1 sweet potato
2 garlic cloves
A handful of flat leaf parsley
6 chicken sausages
400g tin of chopped tomatoes
400g tin of mixed beans
1 bouquet garni
1 tsp caster sugar

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel and finely chop the onion. Trim the celery and finely slice it. Peel and chop the sweet potato into chunks around 2-3cm big. Peel and finely grate or crush the garlic. Finely chop the parsley leaves and stalks.

2. Place a medium-sized pan or shallow casserole dish on a medium heat to warm up. Drizzle in a little olive oil, then add the chicken sausages and fry them for 6-8 mins. Turn them over every now and then till they're browned on most sides.

3. When the sausages are browned, add the onion, celery and sweet potato to the pan. Season with a pinch of salt and pepper and cook for 5 mins, stirring often, till softened. Add the garlic and half the parsley to the pan. Fry, stirring, for 2 mins.

4. Tip the chopped tomatoes into the pan, then add the mixed beans with the liquid from their tin. Drop in the bouquet garni (if you have kitchen string, tie the herbs together to make them easier to fish out at the end) and add 1 tsp sugar. Gently stir to mix. Pop a lid on the pan, or use a baking tray if you don't have a lid. Simmer on a medium heat for 15 mins.

5. After 15 mins the sausages should be cooked through and the sweet potato should be tender. Check the sausages are cooked by cutting one in half. There should be no pink. Cook for a little longer, if you need to.

6. Taste the stew and add more salt, pepper or sugar, if you think it needs it. Fish out the bouquet garni and discard it. Serve the sausages and beans in warm bowls topped with the remaining parsley. Delicious by itself or with crusty bread to mop up every last drop.

7. Eat Me, Keep Me
The hot pot will kep for up to 3 days in the fridge in a sealed tub, or you can freeze it for up to 3 months. Cool the hot pot, divide into portions, then freeze in sealed tubs. Defrost overnight and reheat till piping hot, adding an extra splash of water or stock if you're rehetaing the hot pot on the hob.