This supper is perfect when you’ve spent all day drinking tea and wearing chunky jumpers but still want something warm and comforting for tea. If you have the forethought to soak beans overnight you can do so, otherwise I just use a can of cooked beans. Once you have the beans ready to go, the meal’s on the table in less than an hour with a minimal amount of faffing in between.
It also makes me think of this delightful clip of Tobias Fünke in Arrested Development asking his family who wants “a banger in the mouth”. And what more can you ask for, really?
To buy (for 2 big bowls):
*200g dried haricot beans/ 1 tin cooked haricot beans *1 tbsp olive oil *6 lovely pork sausages *1 red onion or a few shallots, finely sliced *2 garlic cloves, finely chopped *1 red chilli de-seeded and finely chopped *2tbsp sundried tomato puree *1tsp smoked paprika *1 pinch of sugar *100ml red wine *125ml chicken stock *1tbsp balsamic vinegar *salt and pepper *1 bunch of parsley, torn-up.
1. If using dried beans, soak them overnight in cold water. Drain the water and then rinse the beans and pop them in a large pan with water. Bring to the boil and cook for 10 minutes. Reduce the heat and simmer for 40 minutes or until the beans are soft then drain.
2. Preheat the oven to 180Oc/gas mark 4. Drizzle the oil in a casserole dish, add the sausages and bake in the oven for about 15 minutes or so, until they’re golden brown all over.
3. Then add the onion to the dish and cook for about 5 minutes, then add the garlic and chilli and cook for a few more minutes. Now add the beans, paprika, tomato puree, wine, stock, vinegar and seasoning. Mix well and cover with tin foil. Pop a few holes in the tin foil and then pop in the oven.
4. Cook for 45 minutes. If the bake is too dry add more stock, if too wet then remove the foil lid after about half an hour and cook until it’s the right consistency. Before you serve stir in the parsley.
5. Nice with buttery warm bread or spoonfuls of creamy mash.