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Ingredientes
- 1 tablespoon olive oil
- 500g lean beef chipolata sausages
- 200g bacon, diced
- 1 large red onion, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded, finely chopped
- 2 teaspoons sweet paprika (see note)
- 400g can whole tomatoes, chopped
- 400g can cannellini beans, rinsed, drained
- 1 cup Campbell's Real Stock Beef
- 1 tablespoon tomato paste
- 1 cup instant polenta
- flat-leaf parsley leaves, chopped, to serve
Direcciones
- Heat oil in a heavy-based saucepan over medium heat. Add sausages and cook, turning often, for 4 minutes or until browned. Transfer to a plate. Cover to keep warm. Add bacon to saucepan and cook for 2 minutes. Add onion, garlic, chilli and sweet paprika and cook for 4 minutes or until tender.
- Add tomatoes with juice, beans, stock and tomato paste. Stir well. Bring to the boil and add sausages. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 30 minutes or until sausages are cooked.
- Prepare polenta following the packet directions.
- Spoon polenta into bowls. Ladle over stew and sprinkle with parsley. Serve.
