Recipes | Tom Kerridge's sausage, tomato and butterbean stew


Tom Kerridge's sausage, tomato and butterbean stew

You might associate Tom Kerridge with fancy cooking but his time with footballer Marcus Rashford has found its way into his latest book Real Life Recipes which are, as the tiitle suggests, basic easy recipes to cook for the family. This hearty sausage dish is perfect for the chilly weather we're having now

Tom writes: I guarantee this one-pot sausage stew will become a new regular on your midweek menu. It delivers on all fronts with filling beans, sweet cherry tomatoes and smokiness from the paprika. Get a good colour on the sausages in the pan first, as this really boosts the flavour.:


1 tbsp olive oil

8 pork sausages

2 onions, finely sliced

3 garlic cloves, finely chopped

1 tsp sweet smoked paprika

1 tbsp tomato purée

120ml red wine

400ml beef stock

2 tbsp rosemary leaves, roughly chopped

400g tin chopped tomatoes

2 x 400g tins butter beans, drained and rinsed

150g cherry tomatoes, halved

2 tbsp flat-leaf parsley, finely chopped

Salt and freshly ground black pepper

1. Heat a large non-stick casserole pan over a medium-high heat. When hot, add the olive oil followed by the sausages. Cook, turning, for around 5–6 minutes or until well browned on all sides. Remove them from the pan with a slotted spoon and set aside on a plate.

2. Add the onions to the pan and sauté for 2–3 minutes then add the garlic and cook for another 2 minutes. Stir in the paprika and tomato purée and cook for 1 minute before deglazing the pan with the wine. Let bubble, stirring gently, until the wine is reduced by half.

3. Add the beef stock, rosemary and tinned tomatoes and bring the sauce to the boil. Reduce the heat to a simmer and cook for 5 minutes. Now add the sausages back to the pan, along with the butter beans. Leave to simmer gently for another 5 minutes or so.

4. Lastly stir in the cherry tomatoes and cook for another 2–3 minutes or until the tomatoes are just starting to break down. Taste the sauce for seasoning and add salt and pepper as needed. Sprinkle over the chopped parsley.

5. Divide the stew between warmed bowls or plates and serve with crusty bread, or mashed potato if you prefer.

What to drink: A hearty red - the same as you're putting in the stew would be perfect. I'd suggest an inexpensive Côtes du Rhône or Languedoc red.

Extract taken from Real Life Recipes by Tom Kerridge Published by Bloomsbury Absolute at £26 Photography © Cristian Barnett

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