Ingredients: (serves 1-2)

• Olive Oil (at least 1 tbsp)

• 350g Andouille sausage

• 1/2 onion, diced

• 2 cloves of garlic, minced

• 1/2 cup button mushrooms, sliced

• 2 sprigs of fresh thyme, leaves removed

• 125 ml chicken stock

• 1.5 tsp sweet smoked paprika

• 150 ml Cannellini or Butter beans

• 150 ml chopped tomatoes

• 60g baby spinach (I actually did not measure this, but it was roughly a handful)

• Parsley for garnish, roughly chopped (optional)

• Baguette

• 1 Tbsp Salted Butter

• salt and papper to taste

Kit Needed:

1L Pot with lid, gas or alcohol stove, spatula or spoon, cutting board, knife

Packing Tips:

The chopped tomatoes and bean go into separate sealed containers. The paprika along with salt and pepper go into a small spice container. The butter is wrapped in plastic wrap. You can either bring chicken stock in a small container but I sometimes prefer using chicken stock cubes or gels that you can simply add water to at camp. All ingredients then go into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil in your pot on medium high heat.

2. Place the andouille sausage into the heated pot. I like to make small diagonal cuts in my sausage. This is optional, but I like to do it because it makes it easy to cut the sausage later when it’s hot.

3. While the sausage is cooking, mince the garlic and chop the onions.

4. Once the sausage has been browned on both sides remove and set aside. Optionaly you can wrap it in aluminum foil to keep it warm. We will slice and add the sausage back to the pot later.

5. Reduce the heat to medium. Now add the diced onions and garlic to the pot with a pinch of salt. Stir to combine.

6. While the onions begin to soften, slice your mushrooms and remove the thyme leaves from the stems. Now add to the mushrooms and thyme to the pot along with the smoked paprika. Cook stirring occasionally for 1-2 min.

7. Once the mushrooms have begun to soften add the chicken stock, beans, and chopped tomatoes. Stir to combine. Bring the pot to a simmer, then cover and let sit for 10-15min.

8. Once simmered, slice the sausage to your desired thickness and add to the pot along with the baby spinach. Cover and let simmer for an additional 5 mins or longer.

9. Garnish with some parsley and enjoy! It is optional, but I ALWAYS like to eat this with some crusty buttered bread. Great for getting every last drop of the stew.