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Bean & sausage hot pot


  • Blanch the sausages in simmering water until firm to the touch. Then drain well and set aside.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again.
  • Add the mustard and chilli paste, and mix well to toast.
  • Then add the tomatoes, 1 cup stock, seasonings and soy. Stir, turn down the heat and simmer until thick and fragrant, adding more stock if needed.
  • At the same time, panfry the sausages in a little hot oil until browned all over. Drain well and then add to the sauce, together with the butter beans and parsley. Stir and briefly cook to warm through. Taste for seasoning.
  • nb.  The sausages can be cut into chunks before adding to the sauce, if you prefer.


  • 8 good quality thick sausages
  • olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 1 heaped tbsp chilli paste
  • 2 cans diced tomatoes
  • 1-1½ cups chicken stock
  • sea salt & freshly ground pepper
  • a good splash of soy sauce
  • 2 cans butter beans, rinsed & drained
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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