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.
Treasure!
Delicious. Eureka!
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.
Robin Ellis 
I too, am very akin to one pot meals! Ill try this one.
I’m thinking this would be a terrific way to use up some leftover celery, carrots etc. from holiday season feasts. (I always seem to have more than I’ll ever use, but chopped and sauteed, they both freeze well for use in soups and stews like this.) It also might be nice to serve this dish with some Parmesan crisps on the side, I think. I have used Barefoot Contessa Ina Garten’s online recipe – they’re so easy to make, primarily just cheese, and very quick and tasty. For those like Robin who avoid the “whites,” just substitute your preferred flour for the tablespoon of all-purpose flour in her recipe.
It’s very chilly and snow is falling just now here in upstate New York, so I’m inspired to get cooking something warm and comforting like this hearty recipe! Thank you, Robin!
This looks wonderful. If one does not eat meat is there something else that can be substituted?
Ooh, this sounds good!! Just wish my hubby would eat sausage! Perhaps I can sneak in a bit of crumbled-up sweet sausage and tell him it’s hamburger and he won’t notice….Hmm… 🙂
Use some pork, Dianne.
I saw your wonderful recipe this morning and made it this evening for dinner.Totally delicious!(Only had to substitute polka kielbasa for the sausages)
(Could not find d them here)
This is a keeper,as are all of your recipes.
Thank you!
V happy to hear this!
Any favourite veggie meals you could recommend please?
There are wonderful veggie meals in my cookbooks–check them out…
I can smell this through the photograph! I love smoked paprika, a great addition. Mary – for a veggie version, I think I would simply leave the sausages out, perhaps adding a bulb of chopped fennel with the vegetables. It would also be wonderful with lentils – either instead of, or as well as the beans. Sorry Robin, hijacking your lovely recipe…my brain is always whirring where food is concerned! Happy February x
Oh yummy!! Can’t wait to try that one!
Torpedoes with a smooth bang! Tasty. Do you like tumeric? I haven’t noticed you use it much. It has a big health following.
Shame Poldark can’t show on Dave or Quest channels in UK.
I’m a fan of turmeric and we have turmeric tea from time to time.
I have never heard of tumeric tea! Do you just brew it in a strainer or mix a teaspoon in hot water??? By the way I like your cookbook and recipes. Very clear and simple but different enough. I am not diabetic although it runs in my family. I am very anti-pharmaceutical (work in nursing) and believe food and herbs can make a big difference to health especially over time. Please give Meredith a big hello! I am American but have lived in once jolly ol’ England for 30 years now. I have met a few Brits who have moved back from France for various reasons (government and tax mostly). I have discovered a great book by Kevin Phillips on the American Revolution…full of interesting detail called ‘1775 A good year for Revolution’. Well worth the read. And the most fabulous collection of Soviet life histories ‘Second Hand Time’ by Svetlana Alexievich who won the 2015 Nobel prize for literature. Carried away here…Best to you and blogees!
Making this for dinner tonight – smells wonderful! What did you serve with it?
I treated myself to your cookbook at Christmas, and have loved everything I’ve tried so far. I especially appreciate that recipes are scaled to work for one or two, not a family of eight!
Happy to hear this, Linda, thank you.
Hi Robin, Made this for dinner last night – truly delicious. There was enough leftover for lunch today – double wonderful! Thank you. Warm wishes. Karen.
Making this for the second time today. Couldn’t find chipolatas in NYC, but just browned and cut into small pieces some breakfast sausages. This one-potter is a big hit! Thanks for your superb blog, and for all your unforgettably fine performances. I recall reading, maybe in the NYTimes, years ago that you were delighted when NY cabbies called out to you, “Hey, Captain Poldark.”
Wow! Those days are over. Nice it happened though–and thanks for reminding me!
You are so welcome.