Somerset stew with cheddar & parsley mash
This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp oil
- 1onion, finely chopped
- 1garlic clove, finely chopped
- 1large carrot, finely chopped
- 1leek, chopped
- 1tbsp tomato purée
- 400g can chopped tomato
- 200g can butter bean, drained
- 400g can flageolet bean, rinsed and drained
- 200ml dry cider, or additional stock
- 250ml vegetable stock
- few sprigs thyme, leaves only
- cheddar & parsley mash (see tip below)
- 2sausages
- 1tsp olive oil per portion
Instructions
Step 1
Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.Step 2
Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.