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.

Serves 4

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)

  1. 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.
  2. Add the remaining tbsp oil and cook the onion gently for 5
  3. Now add the chopped celery, the peppers and cook for a further 5
  4. Return the sausages to the pan and cook for 5
  5. Add the garlic, the smoked paprika, the cumin and the dried thyme and continue cooking for 1-2 minutes to release the aromas.
  6. Pour in the wine and stir.
  7. Add the 2 cans of tomatoes, the 2 sprigs of fresh thyme and bring everything to a simmer.
  8. Crumble in the chicken stock cube and stir.
  9. Cook on a gentle heat for 35
  10. Add the drained and rinsed beans and cook for a further 5
  11. Remove the thyme sprigs. Season with black pepper.
  12. Serve with chopped chives if using.