Beans and Paprika Sausage Stew (with polenta)
Spice things up!
Have you had enough fast food lately? Are you looking for something more rustic, more home-made? We have the solution! This easy and quick sausage and beans stew is the perfect choice for a cozy dinner at home. The smoky paprika sausages go great with the soft, creamy beans. The acidity of tomatoes and wine brings balance to the flavours and the polenta is an ideal substitute for potatoes or pasta.
It’s filling without being heavy and the stew is versatile in terms of ingredients. You can add more vegetables to it or replace the paprika sausages for the softer taste of our Beef and Pork sausages. You can use our Vegan Sausages for a meat-free twist or the Krakauer Bacon Frankfurter for added savory flavours.
Makes: 8 servings
10 Paprika Chorizo Style Sausages from The Sausage Man™
3 cans of beans (red kidney beans, butter beans, pinto beans are the ones we used)
2 celery sticks
½ bulb of garlic
2 bell peppers
1 bird’s eye chilli
1 slice of gammon joint
3 tbsp tomato puree
200 ml red wine
1 bay leaf
2 tsp thyme
2 tbsp olive oil
300 ml water
1 chicken cube
flat leaf parsley
salt and pepper
1 ½ l water
400 g cornmeal
50 g cheddar cheese
3 tbsp butter
- Peel the vegetables. Finely chop the onion. Slice the carrots, parsnip, celery and cut the bell peppers into small cubes. Mince the garlic and finely cut the chilli.
- In a pot, pour the olive oil and add the onion. Cut the gammon joint slice in thin strips and add it to the pot for added flavour.
- Sear the onions for a few minutes until they become translucent and then add in the other vegetables. Stir occasionally.
- Defrost the sausages in lukewarm water.
- After 5 minutes of cooking the vegetables, add the tomato paste, spices, beans, water, wine and the chicken cube. Boil them for another 15-20 minutes.
- Cut the sausages in bite-size pieces and add them to the pot. Cook until the vegetables are soft and the liquid has reduced. If needed, mix 2 tbsp of flour with a bit of oil and add it to the stew to thicken the sauce. Once you added the flour, boil everything for another 5 minutes, stirring constantly.
- Chop the parsley and add it to the stew. Take it off the heat and set it aside.
- In another pot, pour 1 ½ l of water and bring it to a boil on high heat. Once it boils, reduce the heat to medium and add the cornmeal in a steady slow stream, mixing constantly.
- Cook it for another 8-10 minutes, add the butter and cheese and continue mixing for a few more minutes until they are homogenously incorporated.
- Take it off the heat and serve hot. You can add sour cream to the polenta or serve the stew with some toast.
- We suggest a simple mixed greens and tomato salad next to it for added freshness and a glass of red wine or a soft drink of your choice.