Meals and Courses

Sausage, Rosemary and Mixed Bean Hotpot

cook 30 mins
  • 1 tablespoon olive oil
  • 12 good-quality sausages
  • 1 red onion, sliced
  • 2 Romero red peppers, cored, deseeded and cut into chunks
  • 1 tablespoon rosemary leaves
  • 400 g (13 oz) can adzuki beans (or any other canned pulse), drained and rinsed
  • 400 g (13 oz) can butter beans, drained and rinsed
  • 400 g (13 oz) can cherry tomatoes
  • 150 ml (1/4 pint) beef stock
  • warm crusty wholemeal bread, to serve (optional)
  • Heat the oil in a large, heavy-based frying pan and cook the sausages over a medium heat, turning frequently, for 10 minutes until browned all over and cooked through. Remove with a slotted spoon. Pour off most of the oil from the pan and discard, leaving about 1 tablespoon. Add the onion and red peppers to the pan and cook, stirring frequently, for 3–4 minutes until softened. Add the rosemary leaves and cook for a further 1 minute.
  • Add the drained beans, tomatoes and stock and bring to the boil. Return the sausages to the pan, reduce the heat to a simmer and cook for 10 minutes until the beans and sausages are piping hot.
  • Serve ladled into warmed serving bowls, with warm crusty wholemeal bread, if liked.
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