A recipe made from leftovers and lurkers. Unable to close the fridge door after several days of experimental cooking, I had a clear-out. I had a plate of cooked sausages, half a bag of spinach and some sad, slightly wrinkly tomatoes and peppers. Am I selling this to you yet? It’s actually a very tasty one-pot meal with fresh, bright flavours and infinitely adaptable to what you have handy.
I perked the whole thing up with spicy chorizo (my number one rescue ingredient) and added some borlotti beans I had in the freezer, but tinned chickpeas or butter beans would work too. And of course you are at liberty to cook with spanking fresh ingredients if you prefer. 🙂
Sausage and Bean Casserole
100g spicy chorizo, sliced
3 fresh peppers (preferably different colours), de-seeded and cut into large dice
1 large onion, peeled and roughly chopped
2 fat cloves of garlic, peeled and chopped
400g fresh or tinned tomatoes, chopped
2 tbsp tomato puree
About 250g borlotti beans or a tin of chickpeas or butter beans
4 good quality pork sausages, cooked or raw
About 120g baby spinach
Put a deep, heavy pan on a medium heat and cook the sliced chorizo until the oil runs, turning once. Remove and set aside.
If you’re using raw sausages, add them whole to the pan and cook until browned all over. Remove and set aside with the chorizo. (If you’re using cooked sausages, hold your horses, they come later.)
Cook the onions in the remaining oil (add more if necessary) until soft and golden. Add the garlic and peppers and cook for a few minutes more. Now stir in the tomatoes and tomato paste and simmer until the tomatoes are breaking up.
Pour in the raw borlotti beans, if using, put a lid on the pan and cook until the beans are tender. You may need to add a little water. Don’t season it yet or you may toughen the beans.
Slice up the sausages into thick chunks and add them to the pan with the reserved chorizo, and if you’re using tinned chickpeas or beans, put them in now.
Season to taste and cook gently with the lid off, adding a drop more water if necessary, until the flavours amalgamate and everything is piping hot. Make sure the sausages are cooked through.
Scatter the spinach over the top of the stew, clamp on the lid and cook until the spinach has wilted in the steam, just a couple of minutes. Check the seasoning, give it a quick stir and serve.
Mmmm, nice. I’ve done similar using those smoked Polish kabanos too 🙂
Thank you. Yes, they’re really handy for a poke of extra flavour.
Being half Polish, I was raised on Kabanos, but I’ve never cooked with it. Thanks for the hint, Fromage Homage.