PORK SAUSAGE BEAN & LENTIL STEW
An extremely delicious cozy dish, perfect for colder weather. It’s hearty and so satisfying, and very easy to put together. The skinless pork sausage marry perfectly w the lentils and white beans. Packed full of protein and fiber, and served w a sprinkling of mozzarella and toast, this dish will become a frequent recipe in the weekly rotation.
Ingredients
Method
Equipment: Large pot / deep chasseur, sieve / strainer.
Cook the skinned sausages over medium heat in a large pot / chasseur until golden, about 8-10 minutes.
Remove sausages from the pot.
To the same pot, add the onion, cook until translucent, then add garlic and wine. Cook until you can’t smell alcohol, just a minute or so.
Add the carrot and capsicum, cook until tender.
Add tomato paste, salt, pepper, dried bouquet garni, smoked paprika and white pepper. Mix well.
Add the cooked sausage back to the pot, along with the tin tomato, lentils and white beans.
Reduce heat to low and continue cooking for an hour or more, stirring every 15 minutes or so. Add a little water at a time to achieve a nice stew-like consistency (about 1 cup).
When ready to plate up, ladle a big spoon into each bowl, scatter a little cheese and then ladle another spoon on top, then a little more cheese.
Serve w buttery sourdough. OH MY it is soooo yummy.
Store in an airtight container for up to 5 days. Freeze for up to 2 months.
Best to let it simmer for at least 1 hour, I did 2 hours, and it was amazing.
Serves 4-5.
500g good pork sausages, skins removed
1 large brown onion, finely diced
4 cloves or garlic, finely chopped
1/4 cup red wine
1 capsicum, cut into small squares
1 carrot, finely diced
3 tbs tomato paste
1 tsp salt
1/2 tsp pepper
1 tbs dried bouquet garni (or just oregano)
1 tbs smoked paprika
1/4 tsp white pepper
1 tin cherry tomato / tomato polpa
1 tin lentils, drained
1 tin butter beans, drained
1-1.5 cups of water
To serve
Handful of shredded mozzarella
Sourdough, toasted