Thursday, 24 October 2013

Bangers in a Beany Tomato Sauce

Aside from having to resist the urge to mutter something about mists and mellow fruitfulness I rather like this stage of Autumn. It's still warm and with plenty of layers it's fun to wrap up and do STUFF without wondering whether I'm going to freeze.

Not a fan of Halloween (neurosis that if the zombies don't get me then I'm going to be murdered by trick or treaters) but Bonfire you are talking. A whopping great fire, an anatomically odd guy and being wowed by fireworks. This has been known to be recreated with a candle, some sparklers and over performed oohs and aahs in the back garden.

Few things are more autumnal than beans and bangers and this recipe will make you forget that the summer is a whole year away. It 'ain't glamorous but it's hearty, warming and makes a pack of sausages go a lot further.

Ingredients to feed four
6 sausages chopped into 4-6 chunks
2 tins of chopped tomatoes
1 tin of mixed beans (I used biona beans because I think they are great! Don't use beans in a tomato sauce though I think the two tomato flavours taste odd and metallic)
1 chopped onion
1 large clove of garlic
Salt and pepper
Slug of red wine (not essential)

1. Fry the chunks of sausage until they are brown and set aside.
2. Using the fat from the sausages fry the onion and garlic till brown then add the tomatoes, beans, seasoning and red wine.
3. Simmer until the excess liquid has been reduced by half. Then add the sausages and continue simmering until you have a thick slightly chunky tomatoey, beany sauce.

I chucked it on top of a  jacket potato but this is also splendid stirred in some pasta with plenty of cheese on top to make a quick supper. It is also brilliant to freeze so worth making loads if you are a super efficient mood one day.

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