One-Pot Bean and Sausage Stew

• olive oil tbsp
• high‑quality pork sausages↗8

  (suitable varieties Toulouse or Sicily)

• carrots↗2

  cut lengthwise in half and sliced

• onion↗2

  finely chopped

• red wine vinegar tbsp
• canned mixed beans g

  in water, rinsed and drained

• chicken broth↗400ml ml
• frozen peas↗100g g
• Dijon mustard tbsp

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet. Sauté the sausages for 6 minutes, turning them occasionally, until they are browned on all sides, then transfer to a plate. Add the carrots and onion, cook for 8 minutes, stirring occasionally, until the onion is soft. Pour in the red‑wine vinegar, then add the drained beans, pour in the chicken broth and place the sausages among the beans. Simmer covered for 10 minutes.

2. 2

   Sprinkle the stew with frozen peas, cook for another 2 minutes until the peas are heated through, remove the skillet from the heat and stir in the Dijon mustard. Season to taste. Serve, dividing portions directly from the skillet.