- 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
- 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.
- Add in the bacon pieces, and fry until crisp.
- 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.
- Add the garlic and cook for 2–3 minutes more until the leeks turn golden-brown, stirring frequently.
- Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
- Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
- 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.
- Drain the beans and rinse them in a sieve under cold running water.
- Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
- Season to taste with salt and freshly ground black pepper and serve with fresh crusty bread.