This French shallot, Toulouse sausage and borlotti bean stew has all the flavour of a slow cooked casserole but takes under an hour to cook. The Toulouse sausages add great depth to the dish which is perfect for fighting off the January blues.

  • 45 mins
  • 4-6
  • Easy

Ingredients

  • 12 shallots, peeled and left whole
  • 8 Toulouse sausages or spicy/Lincolnshire sausage
  • 2 cloves of garlic, cut into slivers
  • 2 tbsp olive oil
  • 1 medium carrot, peeled and diced
  • 400g borlotti beans, drained
  • 400g can of tomatoes
  • 150g shredded Savoy cabbage
  • 1 tbsp chopped parsley
  • 500 ml chicken stock
  • 100ml red wine
  • Black pepper and sea salt
  • Bay leaf

Method

Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
Slice the sausages into three, place in a bowl, and pour over all the bean soup.
Season to taste. Serve with crusty bread and chopped parsley.

ukshallot.com

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