Ingredients
- 12 sausages
- 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp hot chilli powder or smoked paprika
- 400g tin chopped tomatoes
- 300ml chicken stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown muscovado sugar
- 1 tsp dried mixed herbs
- 2 bay leaves
- 3–4 sprigs of fresh thyme
- 100ml red or white wine (optional, but encouraged)
- 400g tin butter beans or mixed beans
- salt and freshly ground black pepper
Method
- Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10
minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan
or a flameproof casserole dish and set aside.
- Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the
sausages.
- Place the onions in the frying pan and fry over a medium heat for five minutes until they start
to soften, stirring often. You should have enough fat in the pan, but if not, add a little more
oil.
- Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring
frequently.
- Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
- Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
- Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
- Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the
heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring
from time to time.
- Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the
casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
- Season to taste with salt and freshly ground black pepper and serve with rice or slices of
rustic bread.