Spiced bean stew with sausage

Method

1. Take a heavy frying pan and add two tablespoons of the oil. When hot, fry the sausages for 5–8 minutes until golden brown and then set aside on a plate. Wipe the pan clean and then add a splash of the remaining olive oil.

2. Add the red onion, garlic, and red chilli, and soften over a medium heat for 4–5 minutes.

3. Increase the heat and then add the pancetta or bacon lardons, if you’re using them. Fry for 3–4 minutes until soft and slightly crispy.

4. Add the thyme and/or rosemary, cannellini beans, tomatoes, red wine and cooked sausages. Add the sugar and season well. Cover and cook for 1–2 hours on a very low heat. Just 1 hour is fine, but if you have the time 2 hours just matures and strengthens the flavours.

5. Serve with mash or pasta, for example fusilli, gigli or even tagliatelle. Leftovers : this freezes very well for up to a month or it’s lovely for lunch on a crispy oiled ciabatta half with some rocket and basil over the top. You could also blitz it, add some hot stock and make a delicious soup.