• 2 tbsp sunflower oil
  • 12 sausages
  • 6 rashers rindless bacon ut into 1" bits
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 2 tbsp tomato puree
  • 1 tbsp muscovado sugar
  • 1 tsp dried mixed herbs
  • 400g can butter beans
  • Salt & pepper
  • 100 ml water


  • STEP 1
    Heat the oil in a frying pan, fry the sausages for 10 minutes, turning occasionally. Remove and place in pan.
  • STEP 2
    Fry the bacon pieces in the frying pan until they begin to brown and crisp then place in pan
  • STEP 3
    Fry the onions in the frying pan over a medium heat for five minutes until they start to soften, stirring often.
  • STEP 4
    Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
  • STEP 5
    Sprinkle over the paprika and cook together for a few seconds longer.
  • STEP 6
    Stir in the tomatoes, chicken stock, tomato puree, sugar and herbs.
  • STEP 7
    Pour over water and bring to a simmer.
  • STEP 8
    Tip into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan and leave to simmer very gently for 20 minutes, stirring occasionally.
  • STEP 9
    Drain the beans and rinse them under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally.
  • STEP 10
    Season to taste with salt and pepper.

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