This is today’s recipe of the day for Sunday 16th September 2018
Italian Stew with Borlotti Beans and Sausage, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.
Serves 2, takes 5mins to prepare and 25mins to cook
2 x Italian-Style Sausages – skins removed (or Pork and Herb Sausages)
1 x Onion – roughly chopped
1 x Garlic Clove – chopped
1/2 tsp x Fennel Seeds
A Pinch of Chilli Flakes
1 x 400g tin of Cherry Tomatoes
300ml x Organic Vegetable Stock or water
1 x 400g tin of Borlotti Beans – drained and rinsed
100g x Green Beans – trimmed and cut in half
Roll the sausagemeat into little balls. Heat a non-stick frying pan sprayed or brushed with oil and brown the meatballs until golden and any oil is released. Remove the sausage and add the onion, garlic and fennel seeds to the pan, along with chilli flakes and some seasoning. Cook for 5mins and then add the cherry tomatoes with 300ml of water or stock. Bring to a simmer and add the Borlotti beans and meatballs. Cook for 10mins then add the green beans. Cook for 5mins more until the beans are tender, then serve.