Veggie Sausage & Butter Bean Hot Pot Recipe

Ingredients

1 leek
1 celery stick
1 carrot
100g cavolo nero
4 tofu grill sausages
1 garlic clove
1 tbsp Italian herb blend
400g tin of butter beans
400g tin of chopped tomatoes

Prep: 10 mins | Cook: 30-35 mins

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Method

1. Trim the leek and rinse out any dirt. Thinly slice it. Trim any dry ends off the celery stick and thickly slice it. Trim and peel the carrot, then slice it to match. Finely shred the cavolo nero, discarding the dry ends and any really thick or tough stems.

2. Pop a large pan on a medium-high heat and add a splash of olive oil. Add the tofu sausages and fry, turning occasionally, for 4-5 mins till golden brown all over. Lift the sausages out of the pan and set aside.

3. Turn the heat down to medium-low and add the leek, celery and carrot with 4 tbsp cold water. Pop a lid on the pan, and fry, stirring occasionally, for 5-6 mins till the veg start to soften and look glossy. If they start to dry out or catch, turn the heat down more and add a splash more water.

4. While the veg fry, peel and grate or crush the garlic. Stir the garlic into the pan and add the Italian herb blend. Fry, stirring, for 2 mins.

5. Add the butter beans with the liquid from their tin. Tip in the tin of chopped tomatoes and stir to mix well.

6. Roughly chop the sausages and return them to the pan. Add the cavolo nero. Stir, cover with a lid and turn up the heat. Simmer for 15-20 mins, stirring now and then, till the veg are tender. If it seems too dry, add a splash more water and turn the heat down a little.

7. Taste the hot pot and add a pinch of salt or pepper, if you think it needs it. Ladle into two warm bowls and serve with a drizzle of oil and a crack of black pepper.

8. Love Your Leftovers
The stew will keep for up to 3 days in the fridge in airtight tubs. Divide the stew between the tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.