Tonight walking home from work I knew I had bits and bobs in the fridge that I had to use up.  But to be honest, none of it seemed that inspiring – and then I had an idea – beans and sausages.

No I don’t mean those cans you get in the supermarket (IE. made by Heinz and eaten on toast I really loved as a kid), but something much more wholesome and warming.

Searching through the fridge I knew I had a packet good quality pork sausages (left over from breakfast at the weekend) and I found one of those chorizo rings that everyone keeps buying and not using.  Hmmm, a couple of tins from the cupboard and……

Beans & Sausages (with Chorizo)

• 6-8 Good quality pork sausages (2/person)
• 225g Chorizo Ring (from most supermarkets or deli)
• 1 Medium onion chopped
• 400g Can Mixed Bean Salad (drained – I used Napolina)
• 400g Can Cannellini Beans (drained)
• 400g Can Tomatoes (chopped or whole plum)
• 50ml White Port (Sherry, white or red wine)
• 1 garlic clove (crushed or chopped finely)
• 1 tbsp Tomato puree
• 1-2 tsp Herbs to taste (Thyme, Marjoram, optional)
• Salt & Black Pepper to taste

Directions

1. Start with a little prep to make things easy, dice the onion (however you like it) and set aside.  Chop the chorizo ring into pound coin-ish (1cm) sized circles, and open the cans, draining the beans.  You can either cook this on the hob, or start off on the hob and throw it in the oven – I used a cast iron pot that I could use on/in both, but a frying pan on the hob and then a casserole dish in the oven is perfectly fine if you prefer – if using the oven, pre-heat to 180C.
2. Heat the pot on the hob (with a bit of oil – I used garlic infused olive oil) and add the sausages and cook for about 5-10 minutes until brown all over.
3. Once browned, remove to a plate and then add the sliced chorizo in the pot.  If you feel the pot is too dry, add a little oil (a tablespoon or so).  Cook the chorizo until it colours all-over and releases its oils and flavour into the pot.  Remove and set aside with the sausages.
4. Making sure the oil is not too hot, add the onion and soften – stirring often.  The onions will turn a lovely burnished colour from the oils from the chorizo.  Gently stir them (without burning) and after about 3 or 4 minutes add the garlic and herbs for a minute.  I would use a few sprigs of thyme leaves (stripped from the stem) for preference – but I didn’t have any this time.  Dried thyme or marjoram work well here, just use what you have (I used the marjoram).
5. Stir the onion mix for a minute or so more then add the white port to de-glaze the pan (a good slug or two by eye rather than measure is best).
6. Once this is bubbling and reduced, add back the sausage and chorizo, and tip in the beans, tomatoes and tomato puree.
7. At this point the “sauce” might be a bit thick.  I used a chicken “stock pot” and about 250ml boiling water (half fill the tomato can with water, slosh it about and add that).  Add salt (none) and pepper (a good grinding) to taste – I never add salt, instead I added a good dash or 4 of worcester sauce)
8. Cook for about 5-10 minutes and taste.  Change the seasoning to suit.  Either keep on simmering heat for 15-20 minutes, or pop in the oven for about 20-30 minutes until the sauce is how you want it.

Okay some of the instructions are a bit vague, but as you cook it you’ll understand why and you’ll get it the way you want it.  This is just sooo scrummy.

It’s robust enough that you can have it with you’re favourite mash or some potatoes or even just some more veg.  Mind you do what I prefer – a huge bowl of crusty bread and butter (and a glass of wine).  Okay its a french cassoulet (ish), but if I’d called it that you’d have said it was too complex.  Honestly, its beans and sausages and its really really good.

This is an up to you recipe.  The basics are the sausages, beans and tomatoes, everything else is up to you.  Choose the sausages and pulses and herbs you like, add the seasoning that you prefer.

When de-glazing the pan, do what you like.  My preference is white port, its better that white wine, and has a sweetness and depth of flavour red wine will never give you (cooking is the only reason I buy it), but that’s me – not you.

But trust me, do what I did and try it, you’ll tweak and adjust.  But its still beans and sausages, and its still fab.