This is made possible by BBC!
Ingredients
- 2 tbsp oil
- 8 vegan sausages
- 1 onion, chopped
- 2 sticks of celery, chopped
- 2 garlic cloves, chopped
- 2 red, yellow or orange peppers, chopped
- 1 tbsp chipotle paste or harissa paste
- 1 tbsp tomato purée
- 400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)
- 300ml/10½fl oz vegetable stock
- 1 tsp dried oregano
- 400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto, and baked beans
- a handful of fresh parsley, chopped, to serve
- salt and freshly ground black pepper
- rice and salad, to serve
Method
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Heat 1 tablespoon of the oil in a flameproof casserole dish, ensure this is large. Add the sausages and brown all over for about 5 minutes.
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Heat the remaining oil in the casserole and fry the onion, celery, garlic, and peppers for 8 minutes.
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Stir in the chipotle and tomato purée, alongside the tomatoes, stock, and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15 minutes more.
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Add the mixed beans and stir well, then cook for a further 5 minutes.
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Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad.
Banner and Image Credit: BBC
