Mid-week dinner time is very busy and chaotic in our household.  If I can, I cook the night before, have leftovers or something which I saved in the freezer.  That is an ideal situation.  However, some days when planning fails, there is no leftovers I make sure I have a Plan B and some dinner ideas I can whip up in no time.   This hearty veg sausage and bean stew is not a gourmet meal, but it’s healthy, cheap and quick.

In this recipe I use Linda McCartney’s Vegetarian Sausages, as apart from being incredibly tasty, they don’t taste like vegetarian option at al.  In fact, my carnivore husband thought they were regular sausages 🙂 You can of course use any meaty or veggie options as you please.

In order to save time I also use some diced frozen onion and minced garlic.


6 sausages

1 roughly diced onion

2 garlic cloves (chopped)

1 can (400g) of chopped tomatoes

1 can (400g) of mixed beans / red kidney beans – drained and rinsed

Splash of Worcestershire Sauce

½ tsp Paprika

Pinch of Cumin

½ tsp of Italian Seasoning (or oregano)

Salt + Pepper to taste


Start of by grilling the sausages according to packet instructions in a lightly oiled dish according to packet instructions.

Sauté the onions and garlic

Add tomatoes, beans and all the seasonings along with Worcestershire Sauce.  Let this cook for around 5-8 minutes with a lid on.

If the sausages are ready, transfer them into your tomato and beans mixture and let the flavours marry together for few more minutes J

Season if needed.

You can serve it with a side of mash for an ultimate comfort feast or it can also be shared at lunchtime with fresh crusty bread.

It’s utterly delicious – in fact, writing up this recipe made me crave it for dinner tomorrow 🙂

Enjoy and let me know if you decided to give it a go!

I decided to start a series on the blog “Dinners in a Hurry” so expect some more quick dinner ideas coming your way!

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