A delicious medley of juicy sausages, cherry tomatoes, smoked paprika, green pepper and kidney beans. Mop-up all those lovely juices with crusty bread
Ingredients
6 pork sausages
1 red onion, cut into thin wedges
1 green pepper, diced
olive oil
2 tsp cumin seeds
150ml red wine
400g tin cherry tomatoes
100ml chicken stock
2 tsp mild chilli powder
1/2 tsp (optional) smoked paprika
1 tsp dried oregano
400g tin kidney beans, drained and rinsed
4 spring onions, chopped
a handful coriander, chopped
to serve (optional) crusty bread
Step by step
Heat the oven to 200C/fan 180C/gas 6. Put the sausages, red onions and pepper in a small non-stick roasting tin, roughly 20cm x 30cm. Add 1 tbsp of olive oil and the cumin seeds and toss together.
Cook for 25 minutes or until the sausages are starting to brown and the veg has softened. Take out the sausages, stir in the wine, tomatoes, stock, chilli, paprika, oregano and beans, and season. Sit the sausages back in the tray then cook for another 20 minutes until the sauce has thickened and the sausages are browned and cooked through. Scatter over the spring onions and coriander and serve with crusty bread, if you like.
