Sausage and White Bean Stew

 

8 plain Sausageland Pork Sausages
350g/11oz dried white haricot beans
150g/5oz Tocino, speck or pancetta, unsliced
1/2 Leak, thinly sliced
2 Cloves garlic
1 Bay leaf
1 Small fresh red chilli, halved and seeded
1 small Onion
2 Cloves
1 Sprig fresh Rosemary
3 Sprigs fresh Thyme
1 Sprig fresh Parsley
60ml/2 fl oz olive oil
1/2 onion, finely chopped
1 Green capsicum, finely chopped
1/2 Teaspoon paprika
125ml/4 fl oz Tomato purée
1 teaspoon Cider vinegar

 

Method

1. Soak the beans overnight in cold water. Drain and rinse the beans under cold water. Place them in a large saucepan with the tocino, leek, garlic, bay leaf and chili. Stud the onion with the cloves and add to the saucepan. Tie together the rosemary, thyme and parsley and place in the saucepan. Pour three cups of cold water and bring to the boil. Add 1 tablespoon of the oil, reduce the heat, cover and simmer for about 1 hour or until the beans are tender. If necessary add more boiling water to keep the beans covered.

2. Put in a single layer of sausageland plain sausages into a large frying pan and add enough cold water to reach halfway up the sausages. Bring to the boil and simmer, turning the sausages two or three times, until all the water has evaporated and the sausages brown lightly. Remove the sausages. Add the remaining oil, chopped onion and green capsicum to the pan and fry over a medium heat for 5-6 minutes. Stir in the paprika, cook for 30 seconds, then add the tomato purée. Season to taste and cook, whilst stirring, for a further minute.

3. Remove the tocino, herb sprigs and any loose large pieces of onion from the bean mixture. Leave any loose herb leaves or small pieces of onion. Add the sausages and sauce to the pan and stir the vinegar through. Bring to the boil, season to taste and serve.