|1 tsp||fresh chillies|
|500 g||pork chipolatas|
|400 g||potatoes — diced|
|1 tsp||fresh garlic — finely chopped|
|250 ml||chicken stock — warm|
|200 g||red apples — diced|
|125 ml||apple juice|
|410 g||tinned butter beans|
|200 g||vine tomatoes|
|salt and freshly ground black pepper|
|80 ml||olive oil|
|10 ml||fresh garlic — finely chopped|
|10 ml||green chillies — finely chopped|
|sea salt and freshly ground black pepper|
|60 ml||sour cream|
|60 ml||pine nuts — toasted|
|micro coriander — to serve|
For the stew, heat the oil in a pot over medium heat.
Add the sausages and brown for 2 mins. Remove the sausages with a slotted spoon and set aside.
Add the potatoes to the pot with oil and sauté for 5 mins.
Add the stock, tinned tomatoes, garlic and apples and simmer covered for 15 mins.
Remove 1 cup of the stew and puree it until smooth.
Pour it back into the remaining stew together with the sausages and apple juice and simmer uncovered for 5 mins.
Stir in the beans and vine tomatoes and simmer for 2 mins.
Season the stew to taste.
To serve, whisk the olive oil, garlic and chilies together and season it lightly.
Top each portion of stew with a dollop of sour cream.
Add a drizzle of the chili oil and scatter some pine nuts and coriander on top.
Tips: This stew is perfectly filling on its own but can also be served on some fluffy basmati rice, couscous or bulgur wheat.
Micro coriander can be found at selected supermarkets or health stores but can also easily be replaced with chopped fresh coriander.