Spicy Bean Stew with Sausages - Part 73

I had visitors arriving from Northern France last night - Monday evening.  I had no idea what time they would arrive and I thought that this dish was the ideal dinner.  I cooked it early in the day and then just heated it up when they arrived.   We had pate and French bread as a starter, then followed up this very filling dish with cheese and bread.  No pudding was required!!

There was quite a lot, and what was left over disappeared at breakfast this morning with croissants!

Spicy Bean Stew with Sausages
This is a James Martin Recipe from Sainsbury's Magazine March 2008

Serves 6

3 tablesp oil
12 good free-range pork sausages (I used German Bockwurst sausages)
6 rashers of bacon (Difficult to find in France so I used lardons which are easily available)
1 med red onion
2 cloves garlic peeled and chopped
1 red chilli (or more to taste) chopped
1 tablesp dark soft brown sugar
2 x 400gr tins plum or chopped tomatoes
Dash of red or white wine (I used wine instead of the water* see below. A dash did not seem worth the effort!)
2 x 410 tins cannellini beans drained and rinsed. (I used beans soaked overnight then pre cooked)
1 x 410 g tin kidney beans drained and rinsed.
Leaves from fresh parsley.

(I also added 4 chopped carrots to this casserole)

Place a large heavy based saucepan on the hob and heat the oil. Add the sausages and fry over a medium heat, turning them over until they are browned. Take them out of the pan, halve them (across the width) and set aside.

Add a little extra oil if necessary, turn the heat to low and add the bacon and the onion and fry gently for about 10mins stirring from time to time so they don't stick to the bottom. They will pick up the lovely sausage goo from the saucepan.

Add the garlic and chilli and fry for another couple of mins then add the sugar. Pour in the tomatoes, wine and 275 ml of water*. Stir in the sausages and the beans. (Also carrots if using).

Bring to the boil then cover and cook for 15 to 20 mins over a low to medium heat until the sausages are well cooked through.  (I did cook for longer than this to make sure the beans were well cooked as I had not used tinned ones)

To Serve: taste and season and sprinkle with the parsley. Serve with fresh crusty bread or mashed potatoes.This dish was quite delicious. It can be made up to two days in advance or frozen.