I love one-pot wonders as it keeps the washing up under control while creating a dish that oozes with flavours. I recommend sausages AND chorizo because it gives you an extra level of texture, and it’s worth cooking the chorizo in small chunks until it’s a little bit crispy on the edges. You can adjust the quantities depending on whether you prefer a meaty casserole or a bean casserole with a little bit of sausage.
- 4 of Lee’s homemade Sausages
- 1/4 Alejandro chorizo ring, sliced
- 2 medium onions finely sliced
- 2 cloves garlic
- 250g butterbeans or lentils
- 200g small IOW tomatoes
- 2 Tsp Harissa paste
- 2 tbsp olive oil
- Chopped parsley
- Over medium heat, lightly brown 4 Stansted sausages in a shallow pan with 2 tbsp of olive oil. While the sausages are cooking, peel and slice 2 medium-sized onions thinly with 2 cloves of garlic. When the sausages are browned, lift out and set aside.
- Stir the sliced onions into the pan and leave to cook for 25 minutes or until the onions are soft and deep amber in colour. Stir in the garlic after 20 minutes.
- While the onions soften, heat 250g butter beans (if you have dried beans, they’ll need to soak the night before!) or cook 250g of small, red lentils in deep, boiling water for about 20 minutes, until they are tender.
- Chop 200g of fresh Isle of Wight cherry tomatoes and stir them into the softened onions. Continue cooking for 7-10 minutes until the tomatoes have collapsed, then stir in 2 tsp of harissa paste. Slice the sausages into thick pieces and add to the onions.
- Drain the beans or lentils and incorporate them into the tomatoes, onions and sausages, check the seasoning. Serve with chopped parsley leaves.