Prep 20 mins
Cook 40 mins
A hearty stew that's perfect for when the days start turning colder and you need something warming in your belly.
- 1 (400 g) can butter beans
- 4 slices of rindless streaky bacon
- 2 tablespoons vegetable oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 6 sage leaves, shredded
- 1 bay leaf
- 2 carrots
- 8 hearty pork sausage links
- 300 ml beer
- salt and pepper
- Slice the bacon rashers into chunky pieces.
- Heat the oil in a heavy-bottomed, medium-sized pan and add the bacon, stirring with a wooden spoon to break up the pieces.
- Gradually increase the heat, cooking until crisp and all the fat has melted.
- Stir onion, garlic, sage and bay leaf into the bacon.
- Season lightly with salt and generously with pepper and cook, stirring often, for 5 minutes.
- Peel the carrots and slice them into chunks, then stir into the onions and cook, stirring often, for a further 5 minutes until the onion is slippery and wilted.
- Cut the sausages into 4 or 5 pieces.
- Increase the heat and stir the sausages into the pan.
- Brown them thoroughly all over, then add the beer.
- Increase the heat, stir well and bring the liquid to the boil.
- Tip the beans into a sieve or colander, rinse under running water, shake dry and add to the pan.
- Return to the boil, then reduce the heat, partially cover the pan and cook gently for 30 minutes until the sausages are cooked through and the carrots are tender.
- Check the seasoning.
- Serve immediately or leave overnight and reheat the next day.
This had a really good flavor to it. However, because I live in the US, I made some modifications to it. First, I don't know what streaky bacon is, so I used the kind that we get here and omitted the vegetable oil as it wasn't needed. Second, I used a pound of homemade breakfast sausage and cut it up in chunks. Because these have a lot of fat content, before I added the beans and the beer, I drained most of the fat off of the dish. I enjoyed the flavor and the ease of making this dish.