One Pot Rustic Sausage & Butter Bean Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Once hot, add your sausages to the dish and cook for 3-4 min or until lightly browned all over

Meanwhile, chop your leek[s] into large chunks, then wash thoroughly to remove any grit

Chop your potato[es] (skins on) into small bite-sized pieces

Crush your garlic open by squashing them with the side of the knife then remove the skins and chop roughly

Drain and rinse your butter beans

Add the chopped potato to the dish with the chopped leek and chopped garlic

Add the drained butter beans with your chicken stock mix, chopped tomatoes, dried thyme, 200ml [260ml] [350ml] boiled water and a pinch of salt and pepper

Stir it all together and bring to the boil

Tip: Nestle the chopped potato into the stock as much as you can!

Cover with a lid and put the dish in the oven for an initial 30 min or until the potato is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 30 min, remove from the dish from the oven and give everything a good mix up

Return to the oven and cook, uncovered, for a final 10-15 min or until the sauce has thickened and the sausages are cooked through – this is your one pot rustic sausage & butter bean stew