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French shallot, Toulouse sausage and borlotti bean stew

This stew has all the flavour of a slow cooked casserole but takes under an hour to cook. The Toulouse sausages add great depth to the dish too.

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Main Course
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Preparation Time
15 minutes
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Cooking Time
30 minutes
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Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 minutes, browning them all over.


Add the carrots and sauté for a further 3 minutes, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans,half the wine, stock, bay leaf, season well with sea salt and black pepper.


Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.


Mix well and cook for a further 5 minutes, until the cabbage is just cooked.


Slice the sausages into three, place in a bowl, and pour over all the bean soup.


Season to taste. Serve with crusty bread and chopped parsley.

UK Shallot Author
This is a recipe by
Pam Lloyd
View all my recipes

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