1 tbsp olive oil
8 thick Sausages
1 onion, peeled and cut into slices
2 garlic cloves, peeled & finely chopped
1 leek, washed and cut into thick slices
2 medium potatoes, peeled and cut into chunks (approx 450g)
2 tsp smoked paprika
2 x 400g tins plum tomatoes
Splash of red wine
200ml beef stock
350g cannellini beans (drained weight)
Salt and pepper
Small handful of flat-leaf parsley or chives, chopped

Instructions

1. Heat the oil in a large sauté pan and fry the sausages for 8-10 minutes, turning frequently until browned all over. Remove from the pan, cut in half and set aside.

2. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 minutes.

3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 minutes over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 minutes.

4. Season to taste, and scatter with parsley or chives.

End of instructions

Main Equipment required to make this Recipe

Large sauté or saucepan with a lid

Key techniques required to make this Recipe

Serving Suggestions

Serve with crusty bread and a leafy green veg such as cabbage

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Additional information

Main ingredients

: Sausages:

: Beef Stock:

: cannellini beans:

: Potatoes:

: Tinned Tomatoes:

end of recipe

Tips, options and substitutions

	Use whatever sausage you have to hand
	Substitute the cannellini beans with tinned butter beans
	You can also use dried beans however make sure these are fully prepared and cooked before adding them to the recipe

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