I’m always on the look-out for one-potters–the sheer convenience of them attracts.
This I found the other day on a printed sheet stuffed behind some recipe books.
This is the classic mix of pork and beans.
Here the meat is in small sausage shape; these chipolatas happily bob along in the tomato and bean base for 45 minutes as it slowly thickens up, concentrating the smoky taste.
There is a certain amount of building work to do before you leave the pot to get on with it.
- 1lb small sausages– like chipolatas
- 2 tbs olive oil
- 1 clove garlic–peeled and chopped
- 1 carrot–peeled and chopped small
- 1 leek –carefully cleaned and sliced thin
- 1 stick celery–chopped small
- 1 tin [can] tomatoes–chopped with the juice
- 1 tin [can] or (better still) bottle white beans–drained
- 1 tsp smoked sweet paprika
- 2 bay leaves
- 1 pint water
- salt and pepper
In the medium casserole in which you cook the whole dish heat a tablespoon of oil and add the sausages.
Sauté them over a medium heat until they are nicely browned.
Take care they don’t leave a burned residue in the pan.
Set them aside.
Add the second tablespoon of oil and the vegetables–celery, leek, carrot and garlic.
Sweat the veg until tender–about ten minutes.
Add the tomatoes, paprika and mix thoroughly before adding the beans, sausages and water. Add the bay leaves.
Combine everything with care and bring to a simmer.
Cook for about 45 minutes, turning from time to time as the sauce thickens and the smoky deliciousness concentrates.
Good with some dijon mustard on the side.
Chopped parsley garnish optional.