Bean, Bacon & Sausage Stew

serves 4

(soak dried beans overnight in cold water, or 1 hr in hot boiled water. Then boil rapidly for 10 mins before simmering for 45 mins until softened)
75g/3oz dried black turtle beans
75g/3oz dried borlotti / kidney beans
75g/3oz dried cannellini / haricot beans

8 rashers smoked bacon, sliced into lardons
2 tbsp olive oil
4 garlic cloves, peeled and chopped
2 x 400g tins of chopped tomatoes
1.2 litres/2 pints chicken stock
225g/8oz cabbage (preferably green, such as Savoy), thinly sliced
300g/11oz sausages, sliced into 5mm/¼in thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
salt and freshly ground black pepper


1. Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown.
2. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
3. Add the drained beans, cabbage and sausage and cook for a further 5-10 minutes.
4. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.

by Rachel Allen

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~ What do I think of Western civilisation? I think it would be a very good idea ~ Gandhi