Servings: 12-15 people
Ingredients
• 1 lb sausage Meat
• 2 red onions, chopped
• Lots of garlic (I used 7 cloves finely chopped)
• 1 big mug of beefstock
• 2 tablespoons tomato puree
• 1 teaspoon chipotle chilli flakes
• ½ teaspoon white pepper
• 3 stalks celery chopped
• 1 large courgette, chopped
• 3 large carrots, peeled and chopped
• 1 tin of blackbeans, drained
• 1 tin of butterbeans, drained
• 1 tin chopped tomatoes
• ¼ teaspoon of black treacle
Method
Take a massive saucepan and place it onto a medium heat. Start by frying off the sausage meat. Then add the onions and a little splash of stock at this stage if you notice the bottom of the pan getting sticky. Add the garlic, seasonings, and tomato puree before stiring in the vegetables, beans, tomatoes, and finally a little bit of black treacle.
Cover, bring to a simmer and cook for 2-3 hours on low until the vegetables are tender. I put the lid onto my casserole and cooked it in the oven at 150 degrees for 2 hours.
Serve on a bed of fresh potato wedges, lashings of parsley or coriander (or both) and maybe some chopped cooked bacon if you’re feeling very luxurious.
Allow to cool before bagging or boxing and freezing for another day.