I have called this a hot-pot for more than one reason, it’s a lovely warming one pot dish, but it also has a fresh chilli and my local butcher’s spicy sausages in it, which are indeed spicy, making it a very hot pot indeed. You can of course use any sausage you prefer. It’s an easy and quick supper which is lovely served with purple sprouting as we had it, or with pasta or rice or just some good bread to mop up the tomato-ey juices.
6 sausages (spicy if you like)
1 fresh chilli, deseeded and chopped finely
1 clove garlic, peeled and chopped finely
1 small onion, peeled and chopped finely
1 400g tin tomatoes
1 215g tin of butter beans in water, drained
1 bay leaf
salt and pepper
Place the sausages in a large pan with a little olive oil over a medium heat and brown all over. Add the onion and cook for a few more minutes until beginning to soften, add the chilli and the garlic and cook for a further two minutes, until the onion is translucent. Add the tomatoes, the butter beans and the bay leaf and season with pepper (don’t add the salt yet or it will toughen the beans). Stir to combine the ingredients and then cook over a gentle heat for at least 20 minutes until you have a rich tomato sauce. Add salt to taste just before serving.
If you have used spicy sausage and you find it too hot for your taste buds you can serve plain greek yoghurt alongside or stir in 2 tablespoons of yoghurt just before serving.