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30 September 2017

Sausage & Bean Sweet Potato Stew


Comforting, warming, smoky (vegan) sausage and bean sweet potato stew, for the colder days when you just want to be warmed from within. I called this a stew as I cooked it on the hob, but if you want to bake it in the oven for about an hour, then technically, it would be a casserole. I've filled the stew with flavours of red onion, rosemary, tomatoes and a couple of secret ingredients too...


I used one of my (not so secret) ingredients, BBQ sauce in this recipe, I just find that it gives the dish the extra depth of flavour it needs, to go from something just ok, to something that you want more and more of. Baked beans in tomato sauce are also something that my mum always puts in dishes that require beans and I'm following suit, the rich tomato sauce of baked beans add that depth of flavour you need, without cooking for hours.


This dish really couldn't be simpler, you simply chop the ingredients, add to the pan and simmer for 30 minutes, stirring every so often. It's a low-fuss, everyday kind of dish and you could even cook it in the slow cooker so it's ready for when you get home in the evening! I served mine up with a couple of slices of sour dough bread, to mop up that rich tomato sauce, but it does contain sweet potato, so you could serve it as is. It's also high in protein, fibre, iron, vitamin A and C, just to name a few, so you can feel good about what you're eating!

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Sausage & Bean Sweet Potato Stew | Serves: 4 | Time: 45 minutes

You'll need

  • Large pan
  • Wooden spoon
  • Chopping board
  • Knife

Ingredients

  • 1 red onion
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 1 large sweet potato
  • 1 tin baked beans in tomato sauce
  • 1 tin tomatoes 
  • 1 tin cannelini beans + water
  • 1 tbsp smoky bourbon bbq sauce
  • 1 tbsp tomato puree
  • 400ml water
  • 6 vegan sausages
  • Salt & pepper
  • Olive oil

Method

  1. Slice the onion and fry for a few minutes with a splash of oil on a medium heat, crush in a clove of garlic, then remove the rosemary from the stem and finely chop, stir in a fry for a few more minutes. Meanwhile, peel the sweet potato and chop into 1-2cm cubes. Add to the pan along with a tin of baked beans in tomato sauce, a tin of tomatoes, cannelini beans, bbq sauce and tomato puree and 400ml water. Stir together, then place in the vegan sausages whole and simmer for 30 minutes, stirring every 5-10 minutes. 
  2. After 30 minutes, remove the sausages and cut into pieces, then stir them into the stew. Season with salt and pepper, serve up and enjoy! 
Cassidy xx