This recipe is packed with flavour and using sausage meat instead of mincemeat means extra flavour, and you can use whatever sausages you like.
INGREDIENTS Serves 4
2 tablespoons olive oil
6 sausages (about 400g)
4 garlic cloves, peeled and finely chopped
½ teaspoon sweet smoked paprika
3 peppers (red, orange or yellow), halved, seeds and pith removed, flesh very finely sliced
Sea salt and black pepper
800g cannellini beans, drained
½ bunch flat-leaf parsley, finely chopped
METHOD
Put the oil in a large frying pan on a medium-low heat. Squeeze the sausage meat from the skins directly into the pan; you want roughly mini meatball-shaped and -sized pieces, but don’t worry about being too precise. Fry them for eight to 10 minutes, turning halfway, until golden all over.
Add the garlic, fry for a minute, then add the paprika and sliced peppers. Season generously, stir, then cover and leave to cook for 15 minutes. Take off the lid, turn up the heat a little, and fry for 10 minutes more, until the peppers are sweet and sticky.
Stir in the drained beans just to warm them through, then add the chopped parsley and serve.
Original Recipe Georgina Hayden writing in the Guardian
Leave a Comment