This is perfect comfort food. And a one pan dish which I love as less washing up to do. I have used vegetarian sausages but really any good quality sausage will do or even a mix of sausages and chorizo if you prefer. I cooked the sausages separately to begin with just in case you prefer to use pork sausages as I find them very fatty and prefer to brown them apart from the sauce initially. The sauce is wonderful and can be used with a chicken dish too or on its own mopped up with sourdough bread. I also used a 400g can of mixed beans as that is what I had in the pantry but feel free to add whatever bean you have. Cannellini, aduki, black beans or even chickpeas.
2 tbsp olive or rapeseed oil
1 onion finely chopped
2 medium celery stalks finely chopped
1 yellow pepper chopped
1 red pepper chopped
12 – 16 sausages depending on size on how many you want!
3 garlic cloves chopped
1.5 tsp sweet smoked paprika
Half tsp ground cumin
1 tbsp dried thyme
150ml white wine
2 x 400g can cherry or chopped tomatoes
2 sprigs of fresh thyme
1 chicken stock cube
1 x 400g can mixed beans or beans of your choice, drained and rinsed
1 bunch fresh chives snipped to garnish (optional)
- Heat 1 tbsp of olive oil in a large heavy based pan and cook the sausages for 5 Remove and drain on kitchen paper. Wipe the pan.
- Add the remaining tbsp oil and cook the onion gently for 5
- Now add the chopped celery, the peppers and cook for a further 5
- Return the sausages to the pan and cook for 5
- Add the garlic, the smoked paprika, the cumin and the dried thyme and continue cooking for 1-2 minutes to release the aromas.
- Pour in the wine and stir.
- Add the 2 cans of tomatoes, the 2 sprigs of fresh thyme and bring everything to a simmer.
- Crumble in the chicken stock cube and stir.
- Cook on a gentle heat for 35
- Add the drained and rinsed beans and cook for a further 5
- Remove the thyme sprigs. Season with black pepper.
- Serve with chopped chives if using.