- Bacon and Sausage Stew with Beans
Bacon and Sausage Stew with Beans
This is simply heaven in a casserole dish! It is a hearty meal, and the perfect reward after a long winter walk.
Serves 4
75g (3oz) dried black turtle beans (or black-eyed beans)
75g (3oz) borlotti beans or kidney beans
75g (3oz) cannellini beans
or haricot beans or 2 x 400g tins of cooked beans, drained
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 cloves of garlic, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g (1lb 12oz) fresh tomatoes
1.2 litres (2 pints) chicken stock
225g (8oz) cabbage (preferably green, such as Savoy), thinly sliced
300g (11oz) smoked sausage, sliced into 5mm (1/4 in) thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer
for 35-40 minutes until they are cooked through.
2 Sauté the bacon in 2 tablespoons of olive oil in a flameproof casserole on a medium-high heat for a few minutes until golden. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for 10 minutes.
3 Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 4 minutes. Add the chopped herbs, taste and correct the seasoning.
These make great Halloween treats. Why not get creative with festive decorations!
Makes 12
50g (2oz) dark chocolate
100g (4oz) butter, softened
100g (4oz) soft light brown sugar
2 eggs, slightly beaten
100g (4oz) plain flour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
1 tbsp cocoa power
for the icing
50g (2oz) butter
2 tbsp single cream
150g (5oz) icing sugar
40g (13/4oz) cocoa powder
1. Preheat the oven to 180°C (350°F), Gas mark 4. Fill a bun tray with 12 paper bun cases or small muffin cases.
2. Melt the chocolate in a bowl sitting over simmering water. Set aside and allow to cool slightly. In a large bowl, cream the butter and sugar until pale and light, and then stir in the chocolate. Beat in the eggs gradually, then sift in the flour, cream of tartar, bicarbonate of soda and the cocoa powder. Stir gently to mix. Divide the mixture between the paper cases and bake in the oven for 14-16 minutes or until almost firm in the centre. Cool on a wire rack.
3. Meanwhile, make the chocolate icing. Melt the butter and cream together in a bowl sitting over simmering water. Sift in the icing sugar and cocoa powder and mix. It should be of spreading consistency; if it's too wet, add another 25g (1oz) icing sugar. Spread generously onto the cooled cupcakes.