Go Back
Print Recipe

French shallot, Toulouse sausage and borlotti bean stew

Ingredients

  • 12 shallots peeled and left whole
  • 8 Toulouse sausages
  • 2 cloves garlic cut into slivers
  • 2 tbsp olive oil
  • 1 medium carrot peeled and diced
  • 400 g borlotti beans drained
  • 400 g can of tomatoes
  • 150 g shredded Savoy cabbage
  • 1 tbsp chopped parsley
  • 500 ml chicken stock
  • 100 ml red wine
  • Black pepper and sea salt
  • Bay leaf

Instructions

  • Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.
  • Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
  • Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
  • Mix well and cook for a further 5 minutes, until the cabbage is just cooked.
  • Slice the sausages into three, place in a bowl, and pour over all the bean soup.
  • Season to taste. Serve with crusty bread and chopped parsley.