Ingredients

• 1–2 tbsp oil
• 12 good quality pork sausages
• 6 rashers rindless streaky bacon, roughly sluced
• 2 leeks, thinly sliced
• 1 x Red bell pepper, deseeded and chopped
• 1 x Yellow bell pepper, deseeded and chopped
• 2 garlic cloves, crushed
• 1 x 400g/14oz can chopped tomatoes
• 300ml/10fl oz chicken stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp dark brown muscovado sugar
• 2 bay leaves
• 3–4 sprigs of fresh thyme
• 1 x glass of white or red wine (optional)
• 1 x 400g/14oz can butter beans or mixed beans
• salt and freshly ground black pepper

Method

1. Heat the oil in a large non-stick saucepanor casserole pot and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over.
2. Add in the bacon pieces, and fry until crisp.
3. Place the leeks and peppers in the pan with the other ingredients and continue to try over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
4. Add the garlic and cook for 2–3 minutes more until the leeks turn golden-brown, stirring frequently.
5. Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
6. Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
7. Bring pain to boil, then reduce the heat to a light simmer. Cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
8. Drain the beans and rinse them in a sieve under cold running water.
9. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
10. Season to taste with salt and freshly ground black pepper and serve with fresh crusty bread.

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