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Bacon and sausage stew with beans (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



75g/3oz dried black turtle beans (or black-eyed beans), 75g/3oz dried borlotti beans or kidney beans and 75g/3oz dried cannellini beans or haricot beans (or 2 x 400g of canned beans of your choice, rinsed and drained)8 rashers smoked bacon (about 300g/11oz), sliced into lardons2 tbsp olive oil4 garlic cloves, peeled and chopped2 x 400g tins of chopped tomatoes or 800g/1lb 12oz fresh tomatoes1.2 litres/2 pints chicken stock225g/8oz cabbage (preferably green, such as Savoy), thinly sliced300g/11oz smoked sausages, sliced into 5mm/¼in thick pieces2 tsp chopped fresh thyme1 tbsp chopped fresh parsleysalt and freshly ground black pepper



Method



1. If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.2. Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes. 3. Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.