Ingredients

The following ingredients have 10 Servings
  • 2 tbsp olive oil
  • 20-30 depending on how hungry your family are! good quality chipolata sausages
  • 1 large red onion (peeled and chopped)
  • 2 red peppers (deseeded and chopped)
  • 20 mini chorizo (the bitesize ones, chopped in half)
  • 3 cloves garlic (peeled and minced)
  • 2 tsp paprika
  • 1 tsp dried thyme
  • 1/2 cup (120ml) red wine ( (this is optional, leave it out if you prefer))
  • 2 chicken stock cubes (crumbled)
  • 3x14oz tins (3x400g) chopped tomatoes
  • 14 oz (400g) tin haricot beans, (drained and rinsed)
  • 14 oz (400g) tin cannellini beans, (drained and rinsed)

Instruction

  • Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes.
  • Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly. Add the red peppers and mini chorizo pieces and cook for a further 3 minutes (try to get the chorizo to come into contact with the pan, rather than resting on top of everything else, this will help them to brown slightly).
  • Add the garlic, paprika and thyme and stir. Cook for 1 minute, then add in the wine. Let the wine bubble away for 2-3 minutes until reduced. Scrape up any bits that have stuck to the pan at this point.
  • Crumble in the stock cubes and stir, then add in the tinned tomatoes. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.
  • Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through.
  • Serve with mashed potatoes and peas if you like.