Meals and Courses

Rich and Comforting Baked Beans with Sausages

cook 30 mins
  • 2 tablespoons olive oil
  • 200 g (7 oz) chopped pancetta or bacon
  • 2 banana shallots, finely chopped
  • 2 garlic cloves, chopped
  • 1 celery stick, thinly sliced
  • 1 carrot, diced
  • 1 teaspoon sweet paprika
  • 125 ml (4 fl oz) red wine
  • 2 x 400 g (13 oz) cans haricot or cannellini beans, rinsed and drained
  • 500 g (1 lb) passata
  • 1 teaspoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark brown sugar
  • salt and pepper
  • 8 herby sausages, grilled, to serve
  • Heat the oil in a large pan and cook the pancetta over a medium-high heat for 3–4 minutes, until golden. Add the shallots, garlic, celery and carrot. Cook for 7–8 minutes, until softened, adding the paprika for the final minute.
  • Pour in the wine and simmer until completely evaporated, Add the beans, passata, vinegar, Worcestershire sauce and sugar. Season to taste and simmer for about 15 minutes, stirring occasionally, until rich and thick, adding a little water if necessary.
  • Slice the sausages thickly and serve with the beans.
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