Portuguese Sausage and Beans

Portuguese Sausage and Beans  Simple but wonderfully tasty and a major protein hit
Servings: 2 yield(s)
Ingredients
  • 60 g dried Red Kidney Beans (OR ½ x 400g tin, drained)
  • 60 g dried Cannellini Beans (OR ½ x 400g tin, drained)
  • 60 g dried Borlotti Beans (OR ½ x 400g tin, drained)
  • 250 g vegetarian Sausages
  • 1 Onion - halved then thinly sliced
  • 1 clove Garlic - minced
  • 1 tsp Smoked Paprika
  • 2 tsp Sweet Paprika
  • 3 medium Tomatoes - peeled, seeded and chopped (OR 400 g tin)
  • 1 tbsp Tomato Paste
  • 0.5 cup Red Wine
Instructions
  1. If using dried beans, soak them in cold water for 24 hours – rinse thoroughly then drain.
  2. In a 2.5 litre pot, cover the beans with cold water, add the bicarbonate of soda, bring to the boil, then simmer for 30 – 60 minutes, until nearly cooked – start checking them at 30 minutes.
  3. Meanwhile, BBQ the sausages until just cooked – when cool enough to handle, cut into chunks.
  4. Sauté the onion in a little olive oil over a low heat until they are dark golden and very soft.
  5. Raise the heat to medium-high add the garlic and spices and cook, stirring, for one minute.
  6. Add the tomatoes, tomato paste and wine – once the mixture has come to the boil cover and simmer for 20 minutes.
  7. Add the sausages and beans and warm through – 5 to 10 minutes.