Takes 11/4 hours
- 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.
- 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.
- 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
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
Freshly ground black pepper
Leaves from 1 bunch of parsley, roughly chopped