Sausage Chilli (4)

Sausage Chilli is another recipe from the brilliant ” Sausage and Mash” by Fiona Beckett.It works  best with black beans or kidney beans.  If you are short of time you can replace the dried beans with 2 x 400g tins, which should be  drained and rinsed. Serve with warmed tortillas and a green salad.

Sausage Chilli (4)
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Sausage Chilli (4)
Print Recipe
  1. Put the soaked beans on to cook following packet instructions.
  2. Heat 3 tbsps oil in a large saucepan and fry the onion and pepper for 5-6 minutes until beginning to soften.
  3. Add the garlic, chilli powder and cumin. Stir together and cook for a minute then add the tomatoes and stir again.
  4. Reduce the heat and cover. Leave to simmer slowly while the beans are cooking ( or for about 15 minutes if you are using canned beans).
  5. Heat the remaining oil in a frying pan and brown the sausages on all sides. Cut each sausage diagonally into chunky pieces.
  6. Drain the beans and add to the tomato mixture with the sausages. Stir together then replace the lid and cook for a further 10-15 minutes.
  7. Just before serving check the seasoning and add salt to taste. Stir in the fresh coriander.
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