Creamy Mustard & Leek Butter Bean Stew, with Sausages
- Autumn
- Quick & Easy
One pot, 30 minutes. This simple recipe is super easy to make but delivers on flavour and fibre. Comfort food at its best!
Ingredients
6 Jolly Hog sausages
2 leeks, sliced
2 garlic cloves, minced
50ml white wine (optional)
1 jar of butter beans (we love Bold Bean)
250ml chicken or vegetable stock
2 tsp wholegrain mustard
3 tbsp Yeo Valley Organic natural yogurt
For serving: Handful of chives, diced
Method
Preheat the oven to 180C.
Place your sausages in an oven tray and roast for 15 minutes until cooked throughout.
In the same pan, fry leeks in a knob of butter or tbsp of olive oil. Let cook until they begin to become translucent and soften.
Add your garlic, allow to cook for 1 minute until fragrant.
Deglaze the pan with white wine.
Add the beans and stock to the pan. Leave to cook on a medium heat for around 10 minutes until the liquid has halved.
Remove from the heat and stir in mustard and yogurt.
Plate up the beans and top with sausages and sprinkling of fresh chives.
In this recipe...
Natural Yogurt
10
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