Bean, Sausage & Fennel Stew

Ingredients for 6 servings

3 Country style sausages with leek

2 medium onions, slice into half moons

2 celery stalks, sliced in 1cm pieces

2.5 tablespoons of fennel seeds

1.5 cups white wine

1 tablespoon of tomato paste

salt and pepper

olive oil


Soak the beans over night.

The day after, rinse them and bring to boil in a large pot. Let boil for approximately 20 minutes, discarding the foam with a strainer spoon. Strain and set aside

Preheat the oven to 180C. Chop the sausage into 1.5cm thick pieces. Add all the ingredients to a Dutch oven or ceramic oven pot.  Season and add plenty of olive oil.  Add water until it reaches 2 fingers above the beans, put the lid on and cook in the oven for 1.5 hours. Check every so often that the amount of water is sufficient, there should always be some water in the pot.

Serve hot straight out of the pot with some feta and toasted bread.


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