Dr Mobeus
Smoky Bean and Sausage Stew
This smoky bean and sausage stew is the kind of dinner that makes you wonder why anyone spends more. It takes three store-cupboard basics – sausages, beans and tomatoes – and turns them into something genuinely delicious with a little help from smoked paprika.
The secret is in the paprika. A single teaspoon transforms ordinary baked beans into something rich and smoky that feels like it has been cooking for hours. Pair it with cheap budget sausages and you have a meal that costs around 60p per portion.
Serve it with a slice of buttered bread to mop up the sauce, or over rice if you want to stretch it even further. It also freezes brilliantly, so make a double batch and save half for a rainy day.
Smoky Bean and Sausage Stew
Ingredients
Method
- Heat the oil in a large pan over medium heat and brown the sausages all over, about 5 minutes.
- Remove sausages and slice into chunks. Set aside.
- Add the onion and pepper to the same pan and cook for 5 minutes until softening.
- Add the garlic, smoked paprika and oregano and cook for 1 minute until fragrant.
- Tip in the chopped tomatoes, baked beans and tomato puree. Stir well.
- Return the sausage chunks to the pan and bring to a simmer.
- Cover and cook for 20 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper and serve with crusty bread or rice.
Tips and Variations
Use the cheapest sausages you can find – they work perfectly here because they are going to be cooked down in sauce anyway. If you want to make it vegetarian, swap the sausages for two tins of butter beans or chickpeas. For a spicier version, add half a teaspoon of chilli flakes along with the paprika.
