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The Art of Flavour Sunday e-magazine


Basque Sausage, White Bean, Red Pepper, Garlic and Tomato Stew

Important message: To everyone who loves to cook and loves true natural flavour.

Before you start your recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this exciting recipe promises.

We invite you to check our premium herbs and spices for the very best freshness and quality.

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  • 500g x Pork Sausages or your choice of sausage

  • 2 x Tablespoons unsalted butter

  • Olive oil

  • 1 x Medium Onion - loosely diced

  • 4 x Garlic cloves - finely chopped

  • 1 x Medium red pepper (capsicum) - finely diced

  • 2 x Tablespoons tomato paste

  • 2 x Tablespoons Dijon or grain mustard

  • 2 x Teaspoons sweet paprika

  • 1 x Teaspoon cumin - freshly ground

  • 1 x Tin cannellini beans - drained

  • 1 x Tin Italian diced tomatoes

  • 1/2 x Teaspoon black pepper

  • 1/2 x Teaspoon salt - optional as the sausages and mustard carry a degree of salt


In a heavy based pot or large pan melt the butter without browning, then add a little olive oil and the onions and garlic, stirring to caramelise (about 10 minutes)

Next add the diced red pepper and fry down for another 5 minutes to soften, then add the spices Stir well to blend with the onions, garlic and red peppers then add the tomato paste.

Mix again, then add the sausages and cook until browned on all sides.

Now add the tomatoes and beans, bring to the boil then reduce heat to a simmer - add a half glass of water if you feel it is a little dry and cook, uncovered, for for 20 minutes, to allow the sauce to reduce a little.

Important: It is important to check the sausages are well cooked after simmering for the 20 minutes

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