Recipes
Sausage and bean hot pot
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 minutes | 20 minutes | 4-6 |
Ingredients
- 1 tablespoon vegetable oil
- 8 beef sausages
- 2 onions, halved, thinly sliced
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 1 large parsnip (260g), chopped
- 2 sticks celery, chopped
- 2 cups beef stock
- 400g can chopped tomatoes
- 2 tablespoons soy sauce
- 2 teaspoons mixed dried herbs
- 400g can cannellini beans, drained
- 1/2 cup chopped fresh parsley
- Salt and pepper, to taste
- Crusty bread, to serve
Method
- 1. Heat oil in a large saucepan. Add sausages. Cook, turning occasionally, until browned and cooked through. Remove from pan. Cut each sausage into four even pieces.
- 2. Add onions, garlic, carrots, parsnip and celery to same saucepan. Cook, stirring occasionally, until onions are soft.
- 3. Return sausages to pan with stock, tomatoes, sauce and herbs. Bring to boil. Simmer, covered, for about 20 minutes or until vegetables are tender.
- 4. Stir through beans and parsley. Season with salt and pepper.
- 5. Serve in bowls with crusty bread.
- Tip. Hot Pot can be made up to two days ahead. Keep, covered, in refrigerator. Reheat before serving.
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