Smoky sausage and bean stew - Recipes - Slimming World

Smoky sausage and bean stew

Smoky sausage and bean stew
  • Serves: 4
  • Prep time: 10
  • Cook time: 20
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Spicy, hearty and perfect as a warming autumn supper...


  • Low-calorie cooking spray
  • 3 red romano peppers, deseeded and cut into 1cm strips
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 12 frozen Slimming World Syn-free Pork Sausages, defrosted
  • 1 tsp chilli powder
  • 2 tsp smoked paprika
  • 1½ tsp mustard powder
  • 1 tbsp Worcestershire sauce
  • 600g passata
  • 200ml boiling chicken stock
  • 400g can cannellini beans, drained and rinsed
  • 400g red kidney beans, drained and rinsed
  • 8 spring onions, sliced
  • 2 tbsp roughly chopped fresh parsley, plus sprigs to serve


  1. Spray a large, deep non-stick saucepan or casserole pan with low-calorie cooking spray and place over a high heat. Add the peppers, onion, garlic and 3 tbsp water and cover. Reduce the heat to low and cook for 10 minutes or until the vegetables have softened.
  2. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When hot, add the sausages and fry for 5 minutes, or until browned all over, turning frequently. Transfer to a plate and set aside.
  3. Add the chilli powder, paprika and mustard to the vegetables, along with the Worcestershire sauce, passata, stock and beans. Season lightly and bring to the boil over a high heat.
  4. Cut each sausage into 3 pieces on the diagonal. Stir into the stew along with half the spring onions, reduce the heat to low and simmer uncovered for 10 minutes.
  5. Scatter over the parsley, remaining spring onions and the parsley sprigs and serve hot with your favourite Speed vegetables.

Tip: To defrost your sausages, leave them in the fridge overnight.

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