Preparation time 30 minutes, Cooking time 1 hour Serves 6
Ingredients • • • • • •
Method •
2 tsp vegetable oil
Sausage & Bean Casserole, Spanish style •
75ml/2¾fl oz white wine
600g/1lb 5½oz thick, good quality pork sausages • 150g/5½oz chorizo, cut into serving pieces 1 medium onion, sliced
1 small chilli, seeds removed, flesh chopped 2 fat garlic cloves, finely chopped
• •
• 400g/14oz tinned tomatoes, chopped
200g/7oz canned butter beans, or cannellini beans, rinsed and drained 2-3 tbsp chopped fresh parsley 1 tbsp clear honey
Heat the oil until hot, add the sausages and fry for 4-5 minutes, or until browned but not completely cooked through. Remove from the pan and set aside on a warm plate.
• Add the chorizo to the empty pan and fry for 3-4 minutes, or until crisp and golden- brown. Remove from the pan and set aside with the pork. Chorizo releases a lot of fat and I prefer to drain this off.
• Add the onion, chilli to the same pan and fry for 2-3 minutes, or until softened. • Add the garlic and the wine then bring the mixture to a simmer until the liquid has reduced in volume by about a quarter.
• Add the chopped tomatoes and the beans then return the sausages and chorizo to the pan and stir well.
• • 22
Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. If the sauce becomes too dry, add a little more water or wine.
Just before serving, stir in the honey and season, to taste. Then serve over plain boiled rice or creamy mash, and sprinkle with parsley.
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