Mediterranean Bean and Vegetarian Sausage Stew

Check this out…

All of those bubbles were the result of yesterday’s foot spa session.  I was happily getting lost in the world of celebrity gossip, until I peered over the cover of my magazine and saw this huge foamy mass that had almost reached my knees and spilled onto my carpet.

Pah! That will teach me to never underestimate the bubbling capability of a foot spa ever again!

On that note: does anyone use foot spas anymore?  If it’s a huge fat NO then I am either being uber cool and retro or just plain sad! 😀

Not only was my pampering session a highlight of my weekend so was my stew.  A few of you have been asking for me to post the recipe for my Mediterranean Bean and Vegetarian Sausage Stew featured in yesterdays post.  It really was delicious so I thought it deserved it’s own separate post in its own right.

Here it goes…

Ingredients

• 1 pack of vegetarian sausages cut into rounds (I used Cauldron)
• 1 fennel bulb
• 1 red onion sliced
• 300g of butter beans
• a handful of mixed olives
• 2 cloves of garlic grated
• 4 sliced chestnut mushrooms
• 5 large tomatoes skinned and deseeded (or use tinned)
• 2 tbsps of tomato puree
• 2 tbsps of red wine vinegar
• 1 tbsp of mixed herbs
• vegetable stock
• chopped flat leaf parsley (optional)
• seasonings

*Please note that this recipe was made specifically for me to stash in the freezer, hence the large quantities.  Feel free to adjust the quantities I’m not that fussy!

First allow the red onion to sweat in a little oil for 5 minutes or so until softened but not brown.  Stir in the garlic and cook for a few seconds.  Add the sausages, mushrooms and fennel stirring every now and then to allow the sausage rounds to brown slightly.

Next add the tomatoes, tomato puree, red wine vinegar, mixed herbs and seasonings and coat the vegetables in the tomato sauce.  Pour in enough stock to cover the mixture.  The amount of stock that you add will vary depending on how thick or thin you would prefer your sauce.  Allow the stew to simmer for 10 to 15 minutes adding more stock if needed.  The butter beans and the olives can be added stirred at the last minute to warm though.  Season and serve garnishing with the parsley. 

Well it’s time for me to chow down some dessert.  Have a lovely evening everyone! 😀