Comfort food doesn’t get any better than sausages and beans, so this hearty supper from the British meat experts at the Ginger Pig (the A-list London butcher) is a guaranteed crowd-pleaser. Serve with a pile of mash and a glass of punchy red.
10 minutes plus an overnight soak
1 hour and 15 minutes
Ingredients (serves 6)
- 400g butterbeans
- 1 tbsp olive oil
- 12 pork sausages
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 2 red chillies, de-seeded and chopped
- 1 tsp sweet smoked paprika
- 2 tbsps tomato purée
- 100ml red wine
- 250ml beef or chicken stock, plus more if needed
- 1 tbsp balsamic vinegar
- Sea salt
- Freshly ground black pepper
- 1 bunch of parsley, roughly chopped
Step 1: Soak the beans overnight in cold water. Drain off the water, rinse the beans and put them in a large pan with water. Bring to a boil and cook for 10 minutes, then reduce the heat and simmer for 40 minutes or until the beans are soft. Drain.
Step 2: Preheat the oven to 180°C/gas mark 4. Meanwhile, heat the oil in a large casserole pan over a medium/high heat and brown the sausages until they are a rich golden brown. Add the onion and cook for 5 minutes, then add the garlic and chilli and cook for a further minute. Stir in the paprika, tomato purée, wine, stock, vinegar and seasoning. Mix well, then stir in the cooked beans.
Step 3: Cover and place in the oven for 45 minutes. Add extra stock if the pan gets dry. Stir in the parsley and serve.
From Ginger Pig by Tim Wilson and Fran Warde (£25, Octopus Books)