Sausage & Bean Cassoulet-Style Stew

Ingredients

• 8 sausages
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, crushed
• 1 x 400g tin chopped tomatoes
• 2 x 400g tins butter beans, drained
• 200ml chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Brown the sausages for 5-6 minutes, turning occasionally, then remove and set aside.
2. Add the onion and carrots to the same pot and cook for 5 minutes until softened.
3. Stir in the garlic, then add the chopped tomatoes, butter beans, stock, thyme, and bay leaf.
4. Return the sausages to the pot, bring to a simmer, and cook uncovered for 15 minutes, until the sausages are cooked through and the sauce has thickened.
5. Remove the bay leaf, season with salt and pepper, and serve.