This stew has all the flavour of a slow cooked casserole but takes under an hour to cook
Ingredients:
· 12 shallots, peeled and left whole
· 8 Lincolnshire sausage
· 2 cloves of garlic, cut into slivers
· 2 tbsp olive oil
· 1 medium carrot, peeled and diced
· 400g can 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:
1. 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.
2. Add the carrots and sauté for a further minutes, not colouring them too much.
3. 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.
4. 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.
5. Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
6. Slice the sausages into three, place in a bowl, and pour over all the bean soup.
7. Season to taste. Serve with crusty bread and chopped parsley.
Credit: ukshallot.com