Tuscan Sausage Stew
2 tbsp. olive oil
8 plant-based gluten-free sausages, twisted in half to make 16 cocktail-sized
60g plant-based bacon lardons, chopped
2 medium red onions, peeled, halved & cut into 8 through the root
3 medium garlic cloves, peeled & crushed
2 x 400g tinned cannellini beans, plus all the liquid
1 tsp. dried thyme
Salt & pepper to taste
- Put a large saucepan over a moderate heat, add the oil and sausages and fry for 5 minutes, turning occasionally to brown all over.
- Add the bacon, onions and garlic, fry for 5 minutes, stir once or twice until softened and lightly coloured.
- Tip the beans and their liquid into the pan and stir in the Sacla’ Vegan Tomato Pesto, thyme and salt and pepper.
- Bring to the boil, then turn the heat down to very low and put a lid on the pan. Simmer for 10-15 minutes, or until the sausages are cooked and the liquid has reduced and thickened a little but is still quite loose. Stir every so often to stop the beans from sticking to the pan. Then serve and enjoy.