Haggis, cider & bean stew

by Rachel McCormack

A great alternative way of using the traditional Scottish sausage

Bean stews are not so well known in Scotland, but are incredibly popular in the whole of the north of Spain, an area also well known for its cider—here I’ve replaced the traditional chorizo, morcilla and paprika most often used in northern Spanish stews with haggis; a great alternative way of using the traditional Scottish sausage. 

Serve with some good rioja or some Spanish cider.


4 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
500ml cider
800g ready cooked white beans
400g haggis 


Put the olive oil in a pan on a low heat and add the chopped onion.

After about five mins, add the garlic and then cook for about another 10 mins, until the onions and garlic are soft.

Add the cider, turn the heat up and simmer for about 5 mins to evaporate the alcohol and reduce the cider slightly.

Turn the heat right down, then strain the beans and add them to the onions. Cut the haggis into small pieces and add it to the stew.

Cook on a low heat for another 15-20 mins, then serve in bowls with crusty bread.

Recipe: Rachel McCormack