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White bean and sausage ragout

Serves   4-6
Prep time: 10 mins
Cooking time: 20 mins

Served with some crusty bread, this tasty stew is perfect to enjoy on a winter evening.





  • 8 beef flavoured sausages
  • 1 large onion, sliced
  • 1-2 red capsicums, sliced
  • 1 tin Pams Diced Tomatoes with Onion and Capsicum
  • ¼ cup Tuimato Tomato Sauce
  • 1 bunch of parsley, washed and chopped
  • 1 bunch Pams Fresh Express Silverbeet, washed and shredded
  • 1 tin Pams Cannellini Beans, drained
  • Cottage Lane Sour Dough Batard
  • ALSO NEED: salt pepper, oil, 4 eggs


  1. Cut each sausage into 4 pieces.
  2. Heat oil in a pan, add the sausage pieces and brown.
  3. Add onion, capsicum and cook for 2-3 minutes
  4. Add tomatoes, tomato sauce and parsley.
  5. Fold in the silverbeet and beans.
  6. Add some water if the sauce looks too thick.
  7. Bring to the boil, then make 4 holes and break an egg into each hole.
  8. Put a lid on the pan and  simmer gently for10 minutes or until the egg is cooked.
  9. Serve with crusty sour dough bread.

And more:

  • A little red wine added at the same time as the tomatoes gives a richer taste.
  • Add some paprika or Moroccan spice. 
  • Use a course European style sausage