Sausage & butter bean stew Tom Kerridge

1 tbsp sunflower oil
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
16 chipolatas (try chorizo ones for a bit of chilli heat)
2 onions, sliced
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
2 celery sticks, sliced
8 garlic cloves, sliced
1 rosemary sprig
600ml chicken stock
2 x 400g cans butter beans, drained
75g butter, cubed
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
small pack parsley, leaves picked and chopped
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
2 lemons, zested
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
crusty bread, to serve

Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

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