Meals and Courses

Spicy Black-Eyed Beans and Bangers

cook 30 mins
  • 6 thick, Italian-style spicy sausages
  • 1 tablespoon olive oil
  • 225 g (7½ oz) chorizo, cubed
  • 2 leeks, thickly sliced
  • 1 celery stick, finely sliced
  • 2 garlic cloves, chopped
  • 125 ml (4 fl oz) dry white wine
  • 400 ml (14 fl oz) hot chicken or vegetable stock
  • 2 teaspoons freshly chopped sage
  • 1 tablespoon wholegrain mustard
  • 400 g (13 oz) can black-eyed beans, rinsed and drained
  • crusty bread, to serve (optional)
  • Grill the sausages under a preheated hot grill for 5–6 minutes, turning occasionally, until browned. Set aside to cool slightly.
  • Meanwhile, heat the oil in a large saucepan or flameproof casserole dish and add the chorizo, leeks and celery. Cook for 4–5 minutes over a medium heat until slightly softened. Add the garlic and cook for a further 2 minutes. Pour the wine into the pan and boil to reduce by half. Add the stock, sage, mustard and beans and return to the boil.
  • Once the sausages are cool enough to handle, slice them. Add to the saucepan and simmer gently for 15 minutes, until cooked through and the sauce has thickened slightly.
  • Spoon into dishes and serve with lots of crusty bread.
Like This? Try These
More on Food