Sausage & butter bean stew

• sunflower oil↗1 tbsp tbsp
• chipolatas↗16

  (try chorizo ones for a bit of chilli heat)

• onions↗2

  sliced

• celery sticks↗2

  sliced

• garlic cloves↗8

  sliced

• rosemary sprig↗1
• chicken stock↗600ml ml
• butter beans↗2 x 400g cans cans

  drained

• butter↗75g g

  cubed

• parsley↗small pack

  leaves picked and chopped

• lemons↗2

  zested

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.

2. 2

   Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.