Spicy Bean Stew with Sausages
This is a James Martin Recipe from Sainsbury's Magazine March 2008
3 tablesp oil
12 good free-range pork sausages
6 rashers of bacon
1 med red onion
2 cloves garlic peeled & chopped
1 red chilli (or more to taste) chopped
1 tablesp dark soft brown sugar
2 x 400gr tins plum or chopped tomatoes
Dash of red or white wine
2 410 tins cannellini beans drained and rinsed.
1 410 g tin kidney beans drained and rinsed.
Leaves from fresh parsley.
Place a large heavy based saucepan on the hob and heat the oil. Add the sausages and fry over a medium heat, turning them over until they are browned. Take them out of the pan, halve them and set aside.
Add a little extra oil if necessary, turn the heat to low and add the bacon and the onion and fry gently for about 10mins stirring from time to time so they don't stick to the bottom. They will pick up the lovely sausage goo from the saucepan.
Add the garlic and chilli and fry for another couple of mins then add the sugar. Pour in the tomatoes, wine and 275 ml of water. Stir in the sausages and the beans.
Bring to the boil then cover and cook for 15 to 20 mins over a low to medium heat until the sausages are well cooked through.
To Serve taste and season and sprinkle with the parlsey. Serve with fresh crusty bread or mash potatoes.
NOTE. This dish was delicious. It can be made two days in advance or frozen.