Based on my mum’s recipe, which my brother and I loved when we were kids, this is a real winter warmer. Sweet potato makes it a richer flavour, but if you're not keen, it also works well with potatoes or carrots.
Serves 4-6
Ingredients
1 onion
1 tbsp olive oil
1 red pepper
1 sweet potato
Tin of red kidney or aduki beans
Tin of baked beans
4 sausages
500g passata
Tin of chopped tomatoes
1 tbsp tomato puree
1 vegetable stock cube
1 cloves garlic
1 tsp oregano
1-2 tsp ground coriander
1 tbsp olive oil
1 red pepper
1 sweet potato
Tin of red kidney or aduki beans
Tin of baked beans
4 sausages
500g passata
Tin of chopped tomatoes
1 tbsp tomato puree
1 vegetable stock cube
1 cloves garlic
1 tsp oregano
1-2 tsp ground coriander
Method
- Select a large, deep crock pot or casserole dish, suitable for cooking both on the hob and in the oven.
- Chop the onion finely and sauté in the oil over a moderate heat. Add oregano and stir well.
- Chop red pepper and add to the pot after 5 mins
- Chop sweet potato into approx 1cm cubes and add to pot after another 5 mins
- After 5 more minutes, add finely chopped garlic and coriander.Stir thoroughly and cook for a couple of minutes.
- Chop sausages into 1cm slices and add to the pan.
- Drain red kidney beans and add. Add baked beans.
- Add passata plus tomatoes, then add the same volume of hot water, with a stock cube dissolved in it.
- Bring to the boil, then reduce heat and simmer for 5 mins. While simmering, pre-heat oven to gas mark 6 / 200°C.
- Place pot in the oven and cover with an ovenproof lid (I use a pizza tin). Cook for 45 mins, stirring every 10-15 mins, until sweet potato is soft and crushes easily. Remove the lid for the last 10 mins or so.
- Serve in soup bowls with granary bread.
Tips
- Finding the right sausages is important - you need them to be quite dense, so that they don’t disintegrate. I use Quorn frankfurters, which are perfect.
