Ingredients

• 1–2 tbsp sunflower oil
• 12 good-quality pork sausages
• 6 rashers rindless streaky bacon
• cut into 2.5cm/1in lengths
• 2 onions
• thinly sliced
• 2 garlic cloves
• crushed
• ½–1 tsp hot chilli powder or smoked paprika
• 400g tin chopped tomatoes
• 300ml/10fl oz chicken stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp dark brown muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 3–4 sprigs fresh thyme
• 100ml/3½fl oz red or white wine (optional)
• 400g can butter beans or mixed beans
• salt and freshly ground black pepper

Directions

• Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes
• turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
• Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
• Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften
• stirring often. You should have enough fat in the pan
• but if not
• add a little more oil.
• Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown
• stirring frequently.
• Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
• Stir in the tomatoes
• chicken stock
• tomato purée
• Worcestershire sauce
• brown sugar and herbs.
• Pour over the wine
• or some water if you’re not using wine
• and bring to a simmer.
• Tip carefully into the pan with the sausages and bacon and return to a simmer
• then reduce the heat
• cover the pan loosely with a lid and leave to simmer very gently for 20 minutes
• stirring from time to time.
• Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole
• and continue to cook for 10 minutes
• stirring occasionally
• until the sauce is thick.
• Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.