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.
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!