BANGER STEW
YIELD: Serves 8
INGREDIENTS
- 90 ml (6 Tbsp) Oil, for frying
- 400 g (4 small) Onions, chopped
- 100 g (1 small) Red pepper, cut into 2 x 2 cm dice
- 800 g (40) Cherry tomatoes
- 488 g (2 cans) Butter beans, drained
- 100 g (1 sachet) Tomato & Onion Base R/P (08557030)
- 750 ml (3 cups) Water
- 1 kg (8) Bangers, made using Deli Beef Banger R/P (03806015)
METHOD
Heat the oil in a large pot and fry the onions until soft and transparent. Add the red pepper and fry for ± 2 minutes. Add the tomatoes, butter beans and Tomato & Onion Base. Add half the water (375 ml), mix through and bring to the boil. Gradually add the remaining water. Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened. Place the bangers on an open grill to cook for 5-8 minutes on each side, depending on the thickness, turning halfway through. Add the bangers to the sauce and mix through. Garnish with bay leaves and thyme and serve hot. Chef's Tip: Serve with pap, pasta, mashed potato, rice, polenta, pasta rice (Risoni), samp or couscous.
