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Fava and sausage stew

Clodagh McKenna from Market Kitchen
This is Clodagh McKenna’s take on the Italian classic, salsiccia con lentils, using new season fava beans and pork

Fava and sausage stew

Method

1. Heat the olive oil in a saucepan over medium heat, then add the onion, smoked bacon and garlic. Lightly fry until golden brown.

2. Stir in the tomatoes, water, sausages, paprika and season with salt and pepper. Bring the stew to the boil, then reduce the heat to low and simmer for 20 minutes.

3. Remove the fava beans from the pods and then stir into the sausage mixture and allow to cook for a further 20 minutes.

4. Serve with rice.

Cook’s note: If fava beans are out of season use green beans.

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Serves: 4

Prep: 15 min
Cook: 1 hr

Ingredients
2 tbsp Olive oil
1 large onion, finely chopped
100g smoked bacon, diced
2 garlic cloves, crushed
200g canned Tomatoes
250ml water
100g pork sausage, cut into small chunks
2 tbsp Paprika
800g fava beans
rice, to serve