What are the main ingredients in Bangers & Butter Bean Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Bangers & Butter Bean Stew?

Calories: 882, Carbs: 115 grams, Fat: grams, Protein: 42.7 grams, Sugar: 23.2 grams, Salt: 25 grams

How do I prepare Bangers & Butter Bean Stew?

LET’S GET GOING!: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and carrot chunks. Fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, the rinsed rosemary, and the chicken stock. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in 600ml of boiling water. Mix until fully combined and bring back up to the boil. When boiling, reduce the heat and leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally. BRILLIANT BANGERS: When the stew has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the bangers and fry for 5-6 minutes, shifting occasionally, until browned and cooked through. Remove from the pan on completion. ALL TOGETHER NOW: When the stew is done, add the drained butter beans to the pot. Mix until fully combined and leave to simmer for 2-4 minutes until the beans are warmed through. In the final 30-60 seconds, stir through the spinach until wilted. On completion, remove the rosemary stalks and season with salt, pepper, and the lemon zest. TOASTY BAGUETTE: Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and fry for 1-3 minutes until browned. GOING OUT WITH A BANG!: Bowl up a hearty helping of the butterbean stew and top with browned bangers. Sprinkle over the chopped parsley. Serve with the toasty baguette halves and a lemon wedge. Dig in, Chef!

What should be prepared from my kitchen to make Bangers & Butter Bean Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Bangers & Butter Bean Stew

Name: Bangers & Butter Bean Stew
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

Rich and comforting, this stew will warm your soul from the inside out! Butter beans, pork bangers, carrot chunks, and wilted spinach make up this delicious hearty dinner. Served with crusty baguette, because why not?

Bangers & Butter Bean Stew

with fresh parsley, lemon & rosemary

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Butter Beans
Carrot
Chicken
Chicken Stock
Fresh Parsley
Fresh Rosemary
Garlic Clove
Garlic Cloves
Lemon
Lemons
Onion
Onions
Pork Bangers
Sourdough Baguette
Sourdough Baguettes
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

LET’S GET GOING!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and carrot chunks. Fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, the rinsed rosemary, and the chicken stock. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in 300ml of boiling water. Mix until fully combined and bring back up to the boil. When boiling, reduce the heat and leave to simmer for 10-12 minutes until slightly reduced, stirring occasionally.
BRILLIANT BANGERS
When the stew has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the bangers and fry for 5-6 minutes, shifting occasionally, until browned and cooked through. Remove from the pan on completion.
ALL TOGETHER NOW
When the stew is done, add the drained butter beans to the pot. Mix until fully combined and leave to simmer for 2-4 minutes until the beans are warmed through. In the final 30-60 seconds, stir through the spinach until wilted. On completion, remove the rosemary stalks and season with salt, pepper, and the lemon zest.
TOASTY BAGUETTE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and fry for 1-3 minutes until browned.
GOING OUT WITH A BANG!
Bowl up a hearty helping of the butterbean stew and top with browned bangers. Sprinkle over the chopped parsley. Serve with the toasty baguette halves and a lemon wedge. Dig in, Chef!

Onion - 1
Carrot - 240g
Garlic Clove - 1
Fresh Rosemary - 4g
Chicken Stock - 10ml
Pork Bangers - 180g
Butter Beans - 60g
Spinach - 20g
Lemon - 1
Sourdough Baguette - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

LET’S GET GOING!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and carrot chunks. Fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, the rinsed rosemary, and the chicken stock. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in 600ml of boiling water. Mix until fully combined and bring back up to the boil. When boiling, reduce the heat and leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
BRILLIANT BANGERS
When the stew has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the bangers and fry for 5-6 minutes, shifting occasionally, until browned and cooked through. Remove from the pan on completion.
ALL TOGETHER NOW
When the stew is done, add the drained butter beans to the pot. Mix until fully combined and leave to simmer for 2-4 minutes until the beans are warmed through. In the final 30-60 seconds, stir through the spinach until wilted. On completion, remove the rosemary stalks and season with salt, pepper, and the lemon zest.
TOASTY BAGUETTE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and fry for 1-3 minutes until browned.
GOING OUT WITH A BANG!
Bowl up a hearty helping of the butterbean stew and top with browned bangers. Sprinkle over the chopped parsley. Serve with the toasty baguette halves and a lemon wedge. Dig in, Chef!

Onion - 1
Carrot - 480g
Garlic Cloves - 2
Fresh Rosemary - 8g
Chicken Stock - 20ml
Pork Bangers - 360g
Butter Beans - 120g
Spinach - 40g
Lemon - 1
Sourdough Baguette - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

LET’S GET GOING!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and carrot chunks. Fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the rinsed rosemary, and the chicken stock. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in 900ml of boiling water. Mix until fully combined and bring back up to the boil. When boiling, reduce the heat and leave to simmer for 12-15 minutes until slightly reduced, stirring occasionally.
BRILLIANT BANGERS
When the stew has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the bangers and fry for 5-6 minutes, shifting occasionally, until browned and cooked through. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW
When the stew is done, add the drained butter beans to the pot. Mix until fully combined and leave to simmer for 2-4 minutes until the beans are warmed through. In the final 30-60 seconds, stir through the spinach until wilted. On completion, remove the rosemary stalks and season with salt, pepper, and the lemon zest.
TOASTY BAGUETTE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and fry for 1-3 minutes until browned.
GOING OUT WITH A BANG!
Bowl up a hearty helping of the butterbean stew and top with browned bangers. Sprinkle over the chopped parsley. Serve with the toasty baguette halves and a lemon wedge. Dig in, Chef!

Onions - 2
Carrot - 720g
Garlic Cloves - 3
Fresh Rosemary - 12g
Chicken Stock - 30ml
Pork Bangers - 540g
Butter Beans - 180g
Spinach - 60g
Lemons - 2
Sourdough Baguettes - 2
Fresh Parsley - 12g

Download the Recipe

Serves 4

LET’S GET GOING!
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and carrot chunks. Fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the rinsed rosemary, and the chicken stock. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in 1,2L of boiling water. Mix until fully combined and bring back up to the boil. When boiling, reduce the heat and leave to simmer for 15-20 minutes until slightly reduced, stirring occasionally.
BRILLIANT BANGERS
When the stew has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the bangers and fry for 5-6 minutes, shifting occasionally, until browned and cooked through. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW
When the stew is done, add the drained butter beans to the pot. Mix until fully combined and leave to simmer for 2-4 minutes until the beans are warmed through. In the final 30-60 seconds, stir through the spinach until wilted. On completion, remove the rosemary stalks and season with salt, pepper, and the lemon zest.
TOASTY BAGUETTE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the baguette halves, cut-side down, and fry for 1-3 minutes until browned.
GOING OUT WITH A BANG!
Bowl up a hearty helping of the butterbean stew and top with browned bangers. Sprinkle over the chopped parsley. Serve with the toasty baguette halves and a lemon wedge. Dig in, Chef!