Wors Stew with Butter Beans
This Wors Stew with Butter Beans is a South African recipe, which I must admit I haven’t cooked often.
Wors Stew
The reason I never made this much before is due to the fact that we don’t eat pork or beef. Most boerewors (a south african sausage) is mostly made from pork and beef.
Woolworths is always coming to the rescue and they have chicken wors and also a lamb wors. I used the chicken wors for this recipe.
Most of the Wors Stew recipes are kept pretty simple and there aren’t many recipes that add beans and potatoes.
My fussy family is never happy when I try something new. So I was pleasantly surprised when they gobbled up this Wors Stew without a complaint.
That should confirm that a simple dish made with chicken wors, butter beans and potato could taste that delicious.
What do we need to make this dish
- Wors, any wors you prefer can be used. I used chicken wors.
- Spices, of course most dishes need some spices for flavour. You will be happy to know this dish only requires a few. And you will need some curry powder. Please note curry powder is not the same as the masala South African Indians use in our dishes. It definitely tastes different so I highly recommend you use proper curry powder.
- The other ingredients is a can of tomatoes, potatoes, canned butter beans, tomato paste and some chicken stock.
- Most ingredients can be found in your pantry as they are staples. The only other ingredient that may not be so common is the worcestershire sauce and although you need so little of it, I think it is needed.
**Full recipe with all the steps in the recipe card at the end of this post
How to make Wors Stew
To make this dish you will firstly need to fry the sausages. It is then removed from the pan and you cook the stew in the same pan.
You will add your onion, spices and tomatoes. Ensure your tomatoes are cooked before adding the potatoes and the liquid.
I prefer the spices to cook with the tomatoes before adding the liquids because this method retains the flavours.
In Indian cooking we do not add the liquids too soon as it definitely “waters down” the flavour. So I kept that in mind when cooking this stew.
The potatoes are then cooked. Mine took longer than usual due to the fact that I live at high altitude.
Once the potatoes are cooked you add the canned beans. This only requires a few minutes of cooking time and you then return the sausages to the pan.
How to serve the Wors Stew
You can serve this dish with mashed potatoes, pap or some rice. I also prefer it with fresh bread rolls at times.
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Wors Stew
Ingredients
Frying the Wors
- 600 gram chicken wors
- 1/2 cup water
- 3 tablespoon vegetable oil
Stew
- 3 small potatoes cubed
- 410 gram butter beans
- 1 medium onion diced
- 1 teaspoon ginger garlic paste
- 2 sprigs fresh thyme
- 2 green chillies
- 400 gram diced tomatoes
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoon origanum
- 2 teaspoon hot curry powder
- 1 teaspoon smoked paprika
- 2 teaspoon worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 cup water
- salt
- pepper
Instructions
Frying the Wors
- Place the chicken wors with half cup water in a large pan. Cook on a medium heat until the liquid dries.
- Add the oil to the pan and allow the wors to fry until golden brown. Remove, cut into bite size pieces and set aside.
- To the same pan, add the onion and fry until translucent. Add the ginger garlic paste and cook for 30 seconds.
- Add the fresh thyme. Add the spices and worcestershire sauce. Cook for 30 seconds.
- Add the green chillies and the canned tomatoes. Add the tomatoes and tomato paste and cook for about 5 minutes, the oil will surface to the top when ready. Add the sugar and mix well.
- Add the potatoes and cook for 2 minutes. Add the chicken stock and water and cook on a low heat until the potatoes are soft and tender, should take between 30 minutes to an hour depending on altitude.
- Once the potatoes are tender add the butter beans (rinsed and drained) to the pan. Cook for a further 5 minutes and return the sausages to the pan.
- Season with salt if required and add some cracked black pepper. Garnish with fresh parsley.
Notes
- You can use any wors you prefer.
- If you don't have worcestershire sauce you can omit it, although it does add to the flavour.
- The chillies is optional.
- Adjust the amount of sugar and salt according to your taste
- Curry powder is different to the South African masala so I don't recommend using masala for this dish.
- I live at high altitude so the potatoes did cook for a long time, however you can parboil them before adding to the dish. If you live on the coast you can adjust the liquids accordingly as I needed more based on the amount of time it took for the potatoes to cook.
- And if you are not in South Africa you an use any sausages you prefer.
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Comfort food, 100%