Bean and sausage stew

Serves 6

Preparation: 10 min

Cooking: 40 min

• 1 onion, roughly chopped

• 2 cloves garlic

• 2 red chillies, roughly chopped

• 30 ml (2 T) olive oil

• 500 g pork bangers, cut into chunks

• handful basil, roughly chopped

• handful parsley, roughly chopped

• 4 potatoes, cut into chunks

• 3 carrots, cut into chunks

• 2× 400 g cherry tomatoes

• 400 g speckled sugar beans, rinsed

• 250 ml (1 c) beef stock

• 125 ml (½ c) frozen peas

• 400 g whole kernel corn

Preheat the oven to 180 °C.

1 In a deep ovenproof casserole, fry the onion, garlic and chillies in the olive oil. Add the pork banger chunks and stir through.

2 Cook for 10 minutes or until the sausage is almost cooked. Add all the remaining ingredients.

3 Cover and bake for 30 minutes. Remove from the oven and season with salt and pepper.

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