Everything goes better with rice right ?
Well this Lima bean and tofu sausage Nabe definitely does, but equally comforting spooned on top of mashed potato or served with warm crusty bread. However you decide to have this delicious winter stew it’s sure to warm and nourish you.
Start with some tofu sausages I used some organic ones made by Taifun. I brushed them lightly with toasted sesame oil then rolled them in some sage, thyme and rosemary and set them under the grill to cook.

When they are done slice them into chunks and set aside.
In your donabe pot or other cooking pot, sauté  half a diced onion, one diced carrot and  one of each diced red and green bell pepper in a little sesame oil or olive oil. Add your sausages and then add two tins of chopped tomatoes, a tablespoon of tomato purée  one tin or carton of Lima beans (butter beans), two cups of vegetable stock and a dash of red wine if you have it and a dash of tamari or soy sauce. Then add a dash of cayenne pepper and a sprinkle of fennel, mustard and coriander seeds and some salt and pepper. Put the lid on your pot and let it simmer until every thing is tender.  While it’s cooking cook your rice if your having it with rice.
When your stew is done mix in a heaped teaspoon of brown rice miso  this will give it lots of depth of flavours, add some chopped fresh parsley and a squeeze of citrus.

I managed to get some fragrant bergamot lemons which just add a lovely freshness to the sauce.
Spoon over warm rice or dunk right in there with that crusty bread.

Perfect for a cold day to warm you up.