Sausage And Bean Ragout1 tablespoon olive oil
500g lean beef sausages
200g bacon, diced
1 large red onion, chopped
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
2 teaspoons sweet paprika
400g can whole tomatoes, chopped
400g can cannellini beans, rinsed, drained
1 cup beef stock
1 tablespoon tomato paste
1 cup instant polenta
flat-leaf parsley leaves, chopped, to serve
Heat oil in a heavy-based saucepan over medium heat.
Add sausages and cook, turning often, for 4 minutes or until browned.
Transfer to a plate.
Cover to keep warm.
Add bacon to saucepan and cook for 2 minutes.
Add onion, garlic, chilli and sweet paprika and cook for 4 minutes or until tender.
Add tomatoes with juice, beans, stock and tomato paste.
Stir well.
Bring to the boil and add sausages.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 30 minutes or until sausages are cooked.
Prepare polenta following the basic recipe for polenta.
Spoon polenta into bowls.
Ladle over stew and sprinkle with parsley. Serve.

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