Beans & Sausage Quick Stew

I’ve been living in the UK for quite a while now, but I’m still constantly home sick, my homeland and my previous life habits are completely and intensely embedded in me. One of the things I keep going back too is my childhood cuisine, where I get my inspiration, and pick up new ideas, which I love to combine with the local products and flavours, as I have been here long enough for them to found their way to my heart..

This recipe combines a bit of both. It has some of my old home flavours and some of my new home flavours mixed together beautifully. It is a warm, comforting food, spicy and delicious, and it hit my husband flavour dabs spot on – which is always a bonus.


4 beef sausages
1 can black eye beans
1 can Borlotti beans
1 can red kidney beans
1 can chopped tomatoes
1 tbsp tomato paste
1 small onion
1/2 aubergine
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp sugar


Wash the beans under running water, leave to drain.

Chop the onion and aubergine to small cubes. Fry them together in 1 tbsp olive oil and 1/2 tsp salt. Set a side to cool.

Remove the sausages casing, break down the meat and fry it in the same pan the aubergine and onion were fried, add no oil. 

Set the fried meat aside and drain the sausages oil from the pan.

Add the beans to the dry pan, fry dry for couple of minutes, than add back the onion, eggplant and meat. Dry roast all together for few minutes.

Add the chopped tomatoes, tomato paste, spices and 1/2 a cup of boiling water,  mix all together – avoid from braking down the beans.

Allow to simmer for extra 25-30 on low heat, lid half on.


The sausage meat has high concentration of oil, it is important you wipe the pan dry after frying the sausages from all excess oils released.

The sausage meat also holds a lot of water and will spit oil around – beware!

After adding the beans, try and mix as gently as possible, to not break the beans to much.

To spice up the dish add sliced chili to the meat whilst frying.