• 1 tbsp olive oil
  • 8 reduced-fat sausages
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 2 carrots, finely diced
  • 2 cloves garlic, crushed
  • 2 x 400g tins chopped tomatoes
  • 1 tin butter beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 300ml chicken stock, made with ½ a stock cube
  • 3 tortillas
  • 1 large handful fresh flat-leaf parsley, chopped


  1. 1

    Heat the oil in a large casserole pot. Brown the sausages in batches until brown all over. Remove from the pan, then add the diced onion, celery and carrot and cook for 10 minutes until softened and golden. Add the garlic, chopped tomatoes, beans, paprika, oregano, bay leaves and chicken stock then return the sausages to the pot. Simmer for 45 minutes, until thickened.

  2. 2

    Meanwhile, preheat the oven to 180°C/gas mark 6. Cut the tortillas into gravestone and cross shapes, each around 3-4 inches in height, and bake for 8-10 minutes until crisp. 

  3. 3

    Once the stew has finished cooking, transfer it to a glass baking dish and remove the bay leaves, then sprinkle over the chopped parsley to look like grass. Arrange the tortilla crisps on top and serve.

Nutritional Details

Each serving provides
  • Energy 1733kj 414kcal 21%
  • Fat 15.8g 23%
  • Saturates 4.9g 25%
  • Sugars 16.0g 18%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

38.1g carbohydrate 9.4g fibre 25.1g protein

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