Bacon and Sausage Stew with Beans

75g/3oz dried black-eyed beans
75g/3oz dried borlotti beans or kidney beans
75g/3oz dried cannellini beans or haricot beans
8 rashers Sausageland Dry Cured Bacon, sliced into lardons
2 tbsp olive oil
4 garlic cloves, 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 Sausageland Pork Sausages, sliced into 5mm/¼in thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

 

Method
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. Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.

3. Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.