Sausage and chayote stew

    Sausage and chayote stew

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    About this recipe: A delicious, Mexican-inspired stew. Sausages are simmered with chayote squash, chillies, tomatoes, black beans, sweetcorn and seasonings. Serve over freshly cooked rice.

    Serves: 8 

    • 2 Italian-style sausages, such as fennel pork sausages
    • 1 tablespoon extra-virgin olive oil
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 3 chayote squash, seeded and chopped
    • 2 Scotch bonnet chillies, seeded and diced or to taste
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin black beans, rinsed and drained
    • 165g frozen sweetcorn
    • 1/2 teaspoon ground thyme
    • 1 teaspoon chilli powder
    • salt and pepper to taste

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Place a large saucepan over medium-high heat; cook the sausage in the frying pan until browned; remove the sausage to a plate lined with kitchen towels. Add the olive oil, onion and garlic to the frying pan; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and Scotch bonnets; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, sweetcorn, thyme and chilli powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.


    Chayote is also known as a christophine, mirlitine, cho cho and vegetable pear. You can find them in Caribbean speciality stores or online.

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