White bean, courgette & fennel stew with sausage crumb

Name: White bean, courgette & fennel stew with sausage crumb
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 120 g pack Cooks’ Ingredients Sausage Crumb; 2 Essential Courgettes, sliced into 2cm-thick rounds; 1 bulb/s fennel, trimmed and sliced, fronds reserved; 1 Essential Onion, finely sliced; 2 clove/s garlic, finely sliced; 125 ml white wine; 1 chicken stock cube; 400 g cans Essential Butter Beans, drained and rinsed; 25 g pack flat leaf parsley, roughly chopped; 4 tbsp creme fraiche; 1 tbsp wholegrain mustard

This a great recipe to make if you’re trying to reduce your red meat intake. The stew is veg and bean heavy but you still get that satisfying bite from the sausage crumb.

5 out of 5 stars(2) Rate this recipe

High fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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120g pack Cooks’ Ingredients Sausage Crumb
2 Essential Courgettes, sliced into 2cm-thick rounds
1 bulb/s fennel, trimmed and sliced, fronds reserved
1 Essential Onion, finely sliced
2 clove/s garlic, finely sliced
125ml white wine
1 chicken stock cube
2 x 400g cans Essential Butter Beans, drained and rinsed
25g pack flat leaf parsley, roughly chopped
4 tbsp creme fraiche
1 tbsp wholegrain mustard

Put a heavy-based saucepan over a medium heat and cook the sausage crumb until crisp. Use a slotted spoon to transfer it to kitchen paper, keeping as much fat in the pan as possible. Add the courgettes to the pan, in batches, and fry for 1-2 minutes on each side, until golden. Transfer to a plate and set aside.
Tip the fennel, onion and garlic into the pan with a pinch of salt and fry, stirring occasionally, for 5 minutes, or until softened. Pour in the wine and let it bubble away until reduced by ½, then add the courgette and ½ the sausage crumb back to the pan. Dissolve the stock cube in 300ml just-boiled water and pour it in, along with the butter beans. Simmer for 5 minutes. Season and stir through the parsley
Mix the crème fraîche and mustard together. Divide the stew between 4 bowls and top with a spoonful of mustardy crème fraîche, the reserved sausage crumb, fennel fronds and a good grind of black pepper.