The great thing about this recipe is its simplicity; it's made from ingredients you should usually have in your cupboard, and if not - well just use something else...
It's quite difficult therefore to list the ingredients you should use for this dish as it's a moveable feast, so to speak. However, this is exactly how I did this particular dish today.
Ingredients
A pack of six sausages of your choice chopped into one inch chunks - I used Sicilian.
Some chorizo sausage - I used a six to eight inch piece, chopped up into one inch chunks.
A medium onion - I used red.
two cloves of garlic - finely chopped
1 small chili - finely chopped
two carrots - chopped
1 Leak - chopped
1 or two small potatoes - chopped
1 tin of baked beans
1 tin of borlotti beans - these just happened to be the ones I had - but I've even used lentils if I had no beans.
A handful of chopped thyme, parsley, Greek basil, marjoram - or pretty much anything green!
1 very large teaspoonful of smoked paprika - this one thing is pretty much essential - and worth having in...
a dollop of tomato ketchup
a teaspoonful of sugar
salt and pepper to taste.
(You could also add a can of chopped tomatoes, some cumin, peas at the end or any other greens if you wish)
Sounds like a lot of ingredients? Well. it's not really, but each part adds a layer of flavour.
Method
Brown off the sausages in the pan with some oil then put aside with the chopped chorizo.
Now in the same pan add some butter and sweat off the onions, garlic, leaks and chili.
After five minutes or so add all the chopped carrots and potato and let them soften up for another five minutes, then add the baked beans. Stir these in and then add the drained tin of borlotti or other bean of your choice. Stir in the ketchup and paprika, herbs and seasoning. If it still looks a little low on liquid levels I usually wash out the baked bean tin and add more water that way - or you could add a can of chopped tomatoes.
Take off the heat and cook in a lowish oven for an hour or so.
Serve with wine and bread/rice/pasta (I usually just have a piece of bread to soak up the gravy.
As I mentioned it's a very versatile dish and can be adapted as needed. It also tastes better if you have any left over the next day,
