Sausage Chilli is another recipe from the brilliant ” Sausage and Mash” by Fiona Beckett.It works best with black beans or kidney beans. If you are short of time you can replace the dried beans with 2 x 400g tins, which should be drained and rinsed. Serve with warmed tortillas and a green salad.
Ingredients
- 250 g dried beans soaked overnight
- 1 green pepper deseeded and coarsely chopped
- 5 tbsps sunflower oil
- 2 medium onions peeled and roughly chopped
- 2 plump garlic cloves peeled and crushed
- 2 lvl tsps mild chilli powder
- 1/2 tsp ground cumin
- 1 400g tin chopped tomatoes
- 400 g spicy beef or pork sausages
- 3 tbsps roughly chopped fresh coriander leaves
Servings:
Instructions
- Put the soaked beans on to cook following packet instructions.
- Heat 3 tbsps oil in a large saucepan and fry the onion and pepper for 5-6 minutes until beginning to soften.
- Add the garlic, chilli powder and cumin. Stir together and cook for a minute then add the tomatoes and stir again.
- Reduce the heat and cover. Leave to simmer slowly while the beans are cooking ( or for about 15 minutes if you are using canned beans).
- Heat the remaining oil in a frying pan and brown the sausages on all sides. Cut each sausage diagonally into chunky pieces.
- Drain the beans and add to the tomato mixture with the sausages. Stir together then replace the lid and cook for a further 10-15 minutes.
- Just before serving check the seasoning and add salt to taste. Stir in the fresh coriander.
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