Equipment
Ingredients
Stew Base
- 400 g canned tomatoes
- 250 ml chicken stock
- 6 g dried red chili
- 6 g smoked paprika
- 2 garlic, grated
- 500 g potatoes, quartered
Protein and Legumes
- 15 ml vegetable oil
- 8 sausages
- 400 g kidney beans, drained
- 400 g butter beans, drained
Nutrition (per serving)
Method
Combine the canned tomatoes, chicken stock, dried red chili, smoked paprika, grated garlic, and quartered potatoes in a large saucepan.
Simmer the tomato and potato mixture uncovered for 15 to 20 minutes until the potatoes begin to soften.
Heat the vegetable oil in a frying pan over medium-high heat.
Add the sausages to the frying pan and brown them on all sides.
Transfer the browned sausages into the saucepan with the simmering vegetables.
Cover the saucepan with a lid and cook for 15 minutes at a gentle simmer until the sausages reach an internal temperature of 74°C (165°F).
Stir the drained kidney beans and butter beans into the stew.
Continue to simmer the stew for 10 minutes until the beans are heated through and the flavors are melded.
Chef's Notes
- For a richer flavor, consider using a good quality pork or a mixed meat sausage. Browning the sausages well in Step 4 is crucial for developing deep flavor in the stew.
- Don't overcrowd the pan when browning the sausages; cook them in batches if necessary to ensure they get a good sear rather than steaming.
- Taste and adjust seasoning before serving. A pinch of sugar can balance the acidity of the tomatoes, and a splash of Worcestershire sauce can add umami depth.
- For a thicker stew, you can mash a few pieces of potato against the side of the pot in Step 2 or 8, or stir in a cornstarch slurry at the end.
- Serve hot with crusty bread for dipping, or over mashed potatoes or rice for an even more substantial meal.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat until steaming and sausages reach 74°C (165°F).
