Butter Bean and Cherry Tomato Stew
WITH BANGERS AND BASIL
FINALLY. The day has come to share a bean recipe. Sure, I spend my working hours writing about juicy, meaty things. But in my private life, I'm approximately 98% beans. It follows then, that my fave method of eating Bangers is with a saucy cherry tomato and butter bean stew. Served with what I like to call a “gloop” of olive oil, fresh basil, and crusty bread for shameless dunking. Save this recipe for one of those late summer dinners, when the evenings get chilly, tomatoes are still peaking, and you need to stave off those end-of-summer blues…just a lil longer.
Ingredients
- 2 tbsp olive oil (for cooking bangers)
- 1 x Juicy Marbles Bangers (cut apart and poked with a toothpick)
- 2 tbsp olive oil (for the stew)
- 1 large shallot (finely diced)
- 2 garlic cloves (thinly sliced)
- A pinch of chilli flakes
- 2 tbsp tomato paste
- 300 g cherry tomatoes (sliced in half)
- 1-2 basil sprigs
- 1 tsp sea salt
- ⅛ tsp cracked black pepper
- ½ cup white wine
- ¼ cup water
- 1 can of butter beans (rinsed and drained)
- Basil leaves to finish
- Drizzle of olive oil
SERVES 2 / TAKES 30 MINUTES
preparation
- Heat olive oil in a large pan or skillet over medium heat.
- Add banger to the pan and cook for 5-6 minutes, turning frequently, to achieve even browning. Remove the bangers from the pan and set aside.
- Add more olive oil to the pan along with diced shallot. Cook for 2-3 minutes.
- Add garlic, fennel seed, and chilli flakes and fry for 1 minute.
- Add tomato paste and cook for 1-2 minutes, until dark red and caramelised.
- Throw in the cherry tomatoes along with basil sprigs. Season with salt and pepper and cook for 1-2 minutes.
- Deglaze the pan with white wine and water. Partially cover the pan with a lid and simmer for 10-15 minutes.
- Once the tomatoes have softened, add the butter beans and mix well to combine.
- Taste to adjust the seasoning.
- Add sausages back to the pan and cover with a lid to warm them up again, for 2-3 minutes.
- Serve with a drizzle of olive oil, fresh basil, and crusty bread.