Chilli Sausages & Beans

Serves 6
Takes 11/4 hours

The fat from the sausages helps to make a rich and tasty sauce. Some of the beans will burst helping to thicken the juices.

1. Soak the beans overnight in cold water. The next day, drain off the water, rinse the beans and put them in a large pan. Cover with fresh water bring to a boil and cook rapidly for 10 minutes, then reduce the heat and simmer for 40 minutes or until the beans are soft. Drain.
    
2. Meanwhile, preheat the oven to 180C. Heat the oil in a large casserole pan over a medium-high heat and brown the sausages until they are a rich golden brown. Add the onion and cook for 5 minutes, then add the garlic and chilli and cook for a further minute. Stir in the paprika, tomato puree, wine, stock, vinegar and seasoning. Mix well, then stir in the cooked beans.
    
3. Cover with a lid and place in the oven for 45 minutes. Check while cooking and add a little extra stock if the pan is a little dry. Stir in the parsley and serve.

400g dried butterbeans
1 tbsp olive oil
12 sausages
1 red onion, peeled and finely sliced
2 garlic cloves
2 red chillies
1tsp sweet smoked paprika
2 tbsp tomato puree
100ml red wine
250ml beef or chicken stock, more if needed
1 tbsp balsamic vinegar
Sea salt
Freshly ground black pepper
Leaves from 1 bunch of parsley, roughly chopped