Sausage and bean hotpot
This can be made up to two days before you want to use it – enabling the flavours to develop further. Enjoy your leftovers with a poached egg on toast for breakfast or as a toasted
|1 Tbsp||Olive oil|
|250 g||Sausages, thickly sliced|
|400 g||Boneless chicken thighs, cubed|
|2 Tbsp||Fresh herbs, of choice, finely chopped|
|4||Tomatoes, roughly chopped|
|2||Potatoes, cut into small cubes|
|500 ml||Chicken stock|
|2 cans||Cannellini beans, approx 800g, drained|
|4 Tbsp||Fresh parsley, chopped|
- Heat the oil in a large pan. Cook the sausage, onion and chicken over a high heat for 5 minutes.
- Add the garlic, herbs and tomato, and cook for 2 to 3 minutes until pulpy.
- Stir in the potato and stock. Bring to the boil, then cover and gently simmer for 10 minutes.
- Add the beans and simmer for another 5 minutes until the potato is soft and the chicken is cooked. Stir in the parsley and serve.