- 8 chipolata
- 2 x 420g/15oz can mixed beans
- 2 x 400g/14oz cans chopped tomato
- 1 tsp dried basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.
Adding a little sugar to a tomato-based sauce brings out the natural sweetness of the tomatoes. It’s also a great way to perk up under-ripe fresh tomatoes.
If you want to use a slow cooker
Brown your sausages in a non-stick frying pan over a high heat for 3-5 minutes. Transfer them to the slow cooker pot with the beans. Add one can of tomatoes, then just the chopped tomatoes from the other can- sieve away the juice. Stir in your herbs and sugar with some seasoning, then cover and cook on Low overnight or for up to 8 hours.