Sausage and Butter Bean Stew with Cheesy Garlic Breadcrumbs

As we make our way into Autumn, you really can't beat a bowl of comfort food and for me there's nothing more comforting than a hearty stew especially when it's with sausages and plenty of garlic. The best bit, however, is the cheesy breadcrumb topping for crunch and flavour in every mouthful. 

For this version, I actually used chicken sausages which I'm really getting into at the moment but you can use whatever sausages you like (from pork to venison to vegan!). I also used a mixture of fresh and tinned tomatoes together with some butter beans which you can swap for whatever type of bean you like.

Sausage and Butter Bean Stew with Cheesy Garlic Breadcrumbs

Serves 4

oil

2 red onions, sliced

4 garlic cloves, finely chopped

10 chicken or veggie sausages (or 8 pork sausages)

400g tin chopped tomatoes

pinch sugar (optional)

2 tbsp dried mixed herbs

1 tbsp dried oregano

400g tin butter beans

2 tbsp red wine vinegar

100g cherry tomatoes, halved

50g slice sourdough, toasted

20g Parmesan (or veggie equivalent), chopped

sea salt and freshly ground black pepper

Heat 1 tbsp oil in a large saucepan or casserole over a medium heat. Add the sausages and cook for 5 minutes, turning, until browned. Set aside.

Add another 1 tbsp oil to the pan and cook the onions with a pinch of salt with the lid on over a low heat for 5 minutes. Add half the garlic and cook for another few minutes.

Add the red wine vinegar, tinned tomatoes, 200ml water and sugar (if you like) to the pan. Bring to a simmer then cook on a medium-high heat for 5 minutes until thickened and slightly reduced. Stir in the butter beans, cherry tomatoes and sausages together with half the mixed herbs and all of the dried oregano. Reduce the heat and cook for 10 minutes or until the sausages are cooked through.

Heat the grill to high. Roughly chop the toasted sourdough and add to a food processor with the Parmesan, the rest of the garlic and mixed herbs. Blitz until you have a fine crumb then stir in 2 tbsp oil and a good pinch of salt and pepper. 

Sprinkle the breadcrumb mixture over the top of the stew and cook under the grill for 5 minutes until crisp and golden.