Heat 2 tbsp oil in a large flameproof
casserole. Add the onion, celery and
bacon, then cook for 5-10 mins until
softened. Turn up the heat and add the
tomato purée. Cook for 2 mins, then add
the chopped tomatoes, sugar, mustard,
thyme, Worcestershire sauce and 200ml
water, then bring to the boil. Cook,
uncovered, over a low heat for 15 mins.
Add the beans and peppers, then simmer
for 15 mins more, topping up with a little
boiling water if needed.
Meanwhile, heat oven to 190C/170C fan/
gas 5. Toss the sausages with remaining
1 tbsp oil and spread out on a baking
tray. Cook for 30 mins until browned all
over, turning occasionally. Nestle the
sausages among the beans, then cover
and place the pan in the oven. Cook for
30 mins more. Remove from the oven,
sprinkle over the parsley, if using, and
serve with the baked potatoes (see 'Goes well with'). Can be
made up to 2 days in advance and
reheated in a low oven or on the hob.