Easy New Orleans-Inspired Red Bean Stew
A delicious, comforting and satisfying stew that’s easy to make and full of smoky flavour from our Creole Flavour Bomb (available from Morrisons). We’re using tinned beans, bacon and frankfurters for ease and speed, but swap for the more traditional ham and andouille sausage if you prefer.
Method
In a casserole or deep-sided lidded frying pan heat a drizzle of oil over a medium-high heat. Add the bacon and fry for a minute or two before adding the sausage. Fry until golden. Remove with a slotted spoon to a plate.
If needed, add a drizzle more oil to the same pan and add the onion, pepper and celery and a small pinch of salt. Lower the heat to medium-low and cook for 6-8 minutes until softened. Add the garlic and thyme and cook for 30 seconds until fragrant.
Stir in the flavour bomb for a minute and then add the beans. Stir and then pour in the chicken stock. Return the bacon and sausage to the pan. Reduce the heat, cover and simmer for 20 minutes. If you’d like a thicker stew remove some of the beans, mash and return to the pot). Check the seasoning and stir in half the parsley.
Serve in warmed bowls with rice and scattered with parsley.
Ingredients
- 1-2 tbsp olive oil
- 4 rashers of smoked bacon, roughly chopped
- 2-4 smoked jumbo frankfurters, sliced
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 1 green pepper, deseeded, finely diced
- 2 cloves of garlic, minced
- 1 tsp chopped thyme leaves
- 1 x Ainsley New Orleans Creole Flavour Bomb
- 175 ml chicken stock
- 2 x tins of red beans (we used 1 kidney beans & 1 aduki beans), 1 tin rinsed & drained
- 2 tbsp chopped parsley
- rice, to serve (try our microwaveable Ainsley Coconut Rice)