Sausage, Baked Bean and Mushroom Stew

Some basic staple foods combine to make this Sausage, Baked Bean and Mushroom Stew. An easy one to make if using a pressure cooker too.

Slightly spicy with the addition of some paprika although that can be left out without any significant impact.

Sausage, Baked Bean and Mushroom Stew

Serves 2

Cooking Time: 20 mins


  • 4 sausages of your choice (about 225g/8oz)
  • 1 400g/14oz can baked beans
  • 2-4 large white mushrooms
  • 1 medium brown onion
  • Handful of diced or baby carrots
  • 2 handfuls of chips (steak fries) or diced potato
  • Handful of chopped mixed peppers
  • 1 tsp paprika
  • 1 chicken stock cube
  • Salt


  1. Peel and chop the onion then put into the pressure cooker pot.
  2. Thickly slice the mushrooms then add to the pot.
  3. Open the can of beans then pour in. Be sure to scrape the can to get all the beans.
  4. Half fill the bean can with water and stir to get the remaining sauce. Pour the mixture into the pressure cooker.
  5. Add in the remaining ingredients and mix well. Thin a little with some extra water if needed.
  6. Put the lid on the pressure cooker and seal. Set over a high heat until the weight is dancing.
  7. Reduce the the heat a little but be sure to keep the pressure up. Cook for about 10 minutes like this.
  8. Remove from the heat and leave to stand for 10 minutes. This lets the food continue to cook while the pressure reduces.
  9. Open the pressure cooker and divide the stew between two serving bowls.
  10. Serve and enjoy


This is a substantial meal as it stands but, for those with a heartier appetite, serve with your choice of bread. Or add some additional vegetables as side dishes.

Preparation Notes

You may find that the resulting stew is a little too thin for your taste. I that is the case then return the open pressure cooker to the hob over a high heat and bring to the boil. Stir frequently to prevent things sticking to the pan but continue heating until the desired thickness is achieved.

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