Rustic Sausage & Bean Stew
Rustic Sausage & Bean Stew
  1. In a Dutch oven, heat 2 Tbsp olive oil and cook 450 g each Farm Boy™ Chorizo and Merguez Artisan Sausages until browned on all sides, about 5 minutes. Remove from pot and cut chorizo into slices and merguez sausages in half.
  2. Add to the pot 1 1/2 cups chopped onion, 3/4 cup chopped celery, 2 cups each red and yellow bell pepper, cut into 1” pieces and 2-3 cloves of minced garlic. Sauté until soft.
  3. Return sausage to the pot, add 1/2 cup red wine and cook until mostly evaporated. Add 3 1/2 cups diced tomatoes, 1/2 cup chicken broth, 1 Tbsp paprika, 1 Tbsp dried thyme, 1 tsp salt and 1/2 tsp each black pepper and sugar. Bring to a boil, reduce to a simmer and cook, partially covered for 30 minutes.
  4. Add 2 cans Farm Boy™ Organic Bean Medley and cook another 5 minutes. Serve with crusty Parisian bread and fresh parsley as garnish.


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