You can adjust the amount of chipotle paste you use in Diana Henry's recipe – it’s there for smokiness rather than heat. You can also slice the sausages if you prefer.
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Ingredients
1 tbsp groundnut oil
454g pack 8 sausages (pork, beef or lamb)
2 medium onions, halved and cut into crescent moon-shaped slices
1 large red pepper, halved, deseeded and cut into strips
2 clove/s garlic, finely chopped
2 tsp chipotle paste
½ tbsp ground cumin
200ml Fuller’s London Porter beer
400g can chopped tomatoes
¾ tbsp dark brown soft sugar, or to taste
2 tsp dried oregano
400g can black beans, drained and rinsed
Good squeeze of lemon or lime juice
For the accompaniments
Soured cream or Greek yogurt
Slices of avocado, seasoned with salt, pepper and lime juice
Lime wedges
Crumbled cheese, such as feta or Wensleydale
Method
Heat the oil in a flameproof casserole and
brown the sausages on all sides, turning them
over. You’re not cooking them through, just
getting a good colour on the outside. Remove
the sausages to a bowl.
Add the onion and pepper to the pan and
cook over a medium heat for 4-5 minutes, until
the onions begin to look golden. Add the garlic,
chipotle paste and cumin. Stir together and
cook for 2 minutes, then add the beer. Boil until
reduced by ½, then add the tomatoes, sugar,
oregano and seasoning.
Return the sausages to the pan, bring to
a simmer, cover the pan and cook gently for
30 minutes, until cooked through with no pink
meat. Make sure there’s enough liquid in the
pan and top up with more water if needed.
Remove the lid, add the beans and a little
more seasoning, and cook for 15 minutes more.
The liquid should reduce so you have quite a
thick stew. Taste and decide whether you want
some lemon juice or lime juice – it can bring
all the disparate parts of a dish together – or
seasoning. Serve with the accompaniments and
the pumpkin rice.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,822kJ/ 436kcals
Fat
22g
Saturated Fat
6.6g
Carbohydrates
32g
Sugars
14g
Fibre
12g
Protein
23g
Salt
1.3g
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