Sausage, chorizo & bean casserole

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• Olive or rapeseed oil2 tbsp
• OnionFinely chopped1
• Celery sticksFinely chopped2
• Yellow pepperChopped1
• Red pepperChopped1
• Cooking chorizo sausages6
• Pork sausages6
• Garlic clovesChopped3
• Sweet smoked paprika1 ½ tsp
• Ground cumin½ tsp
• Dried thyme1 tbsp
• White wine125 ml
• Tomatoes (canned)Chopped2
• Fresh thyme sprigs2
• Chicken stock cube1
• Aduki beans (canned)Drained and rinsed1
• Chives (optional)Snipped1

1. 1

   Put 2 tbsp of olive or rapeseed oil into a large, heavy pan over a medium heat. Soften the onion gently for 5 mins.

2. 2

   Stir in the celery and both peppers and cook for another 5 mins.

3. 3

   Put in all the sausages (6 chorizo, 6 pork, about 400 g of each kind) and brown them for 5 mins.

4. 4

   Add the dried thyme (1 tbsp), ground cumin (½ tsp), sweet smoked paprika (1½ tsp) and the chopped garlic (3 cloves); cook for 1-2 mins until fragrant.

5. 5

   Pour in the 125 ml wine and scrape up anything stuck to the base of the pan with a wooden spoon.

6. 6

   Add the tomatoes (two 400 g cans) and the fresh thyme sprigs and let it come to a simmer. Add the crumbled stock cube, stir, and cook for 40 mins.

7. 7

   Add the aduki beans (400 g can, drained and rinsed) and cook for a final 5 mins.

8. 8

   Fish out the thyme sprigs, add black pepper to taste and scatter over the snipped chives, if you are using them. Serve.