Spicy sausage one-pot with butter bean mash
| 2 tbsp | olive oil |
| 8 pack | pork sausages |
| 1 | onion, finely sliced |
| 3 | peppers, sliced |
| 2 cloves | garlic, sliced |
| 1 | chilli, deseeded if you like, sliced |
| 3 tbsp | tomato purée |
| 1 | orange, juiced |
| 1 | reduced-salt chicken stock cube, made up to 250ml |
| 2 | 400g tins butter beans |
| Heat 1 tbsp oil in a deep, lidded frying pan over a medium-high heat. Fry the sausages for 6-8 mins, turning every 1 min, until golden brown all over (they don’t need to be cooked through yet). Transfer to a plate. |
| Heat the remaining oil in the pan and fry the onion and peppers with a pinch of salt for 10-15 mins until soft. Stir in the garlic and chilli, fry for 1 min, then add the tomato purée, orange juice and chicken stock; bring to a bubble. Nestle the sausages into the peppers, cover and simmer for 10 mins, stirring a few times during cooking, or until everything is cooked and saucy. |
| Heat the butter beans in their liquid in a pan over a medium high heat for 5 mins or until bubbling and piping hot. Reserve 100ml of the liquid, then drain the beans. Tip back into the pan and add half the liquid with some seasoning. Blend with a stick blender until smooth, or mash for a coarser texture, adding a little more liquid to get a looser mash if you prefer. Spoon into shallow bowls and top with the sausages and spicy peppers to serve. |