Smoked sausage, mushroom and bean stew

Name: Smoked sausage, mushroom and bean stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 10g dried mushrooms, ideally porcini; 300ml boiling water; Olive oil to fry; 350g smoked sausage (see Before You Start), roughly chopped; 1 leek, finely sliced; 4 garlic cloves, finely chopped; ½ tsp sweet smoked paprika; 2 sage sprigs; 570g jar white beans (we used Bold Bean Co); 400g tin chopped tomatoes; 1 small savoy cabbage, roughly chopped; Knob unsalted butter; Crusty bread to serve (optional)

Portion size: Serves 4
Hands-on time 10 min. Simmering time 35 min
Difficulty: easy

Freezable

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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Pork and beans is a timeless combo – and this dish showcases why. Using smoked sausage and adding earthy mushrooms to the sauce provide a depth of flavour that make this stew taste like it’s been cooked for hours instead of minutes.

Browse more of our favourite sausage casseroles.

Before you start

Smoked Polish kielbasa is an excellent sausage to use in this stew and is available in most supermarkets. If you can’t find it, cooking chorizo is a good alternative.

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Ingredients

10g dried mushrooms, ideally porcini
300ml boiling water
Olive oil to fry
350g smoked sausage (see Before You Start), roughly chopped
1 leek, finely sliced
4 garlic cloves, finely chopped
½ tsp sweet smoked paprika
2 sage sprigs
570g jar white beans (we used Bold Bean Co)
400g tin chopped tomatoes
1 small savoy cabbage, roughly chopped
Knob unsalted butter
Crusty bread to serve (optional)

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Method

Put the dried mushrooms in a heatproof bowl or jug. Pour over the boiling water and set aside.
Heat a dash of oil in a large, heavy based casserole over a medium heat. Add the sausages and cook for a few minutes until starting to turn golden/brown. Remove from the pan using a slotted spoon, then add the leek and garlic with a splash more oil if needed. Cook for about 5 minutes until softened, then add the smoked paprika, sage sprigs, beans and their liquid, the dried mushrooms and their soaking liquid, and the tomatoes. Season with salt and pepper, then simmer for 30-35 minutes.
When the stew has roughly 10 minutes left, bring a pan of salted water to the boil. Add the cabbage, simmer for 4 minutes, then drain and toss with the butter, salt and pepper.
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Serve the stew with the cabbage on the side and some crusty bread (if you like).