A favourite with children, and a warming dish for a winter day. Cider is used for extra flavour, and for a hint of spiciness, add 15 ml (I tbsp) chilli seasoning. Substitute with dried kidney beans, if liked, using 225 g (8 oz) dried beans, cooked before adding to the stew.
15 ml (1 tbsp) vegetable oil
15 g (1/2 oz) butter
450 g (1 lb) pork sausages
1 large onion, skinned and sliced
two 397 g (14 oz) cans red kidney beans, drained
227 g (8 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 ml (12 floz) dry cider
salt and pepper
1. Heat the oil and butter in a large flameproof casserole and fry the sausages for about 5 minutes, until browned. Cut each sausage in half crossways.
2. Add the onions to the casserole and fry for 5 minutes, until golden brown. Drain off any excess fat. Return the sausages to the casserole together with the beans, tomatoes and their juice, tomato puree, cider and salt and pepper to taste.
3. Cover and cook gently for about 15 minutes or until the sausages are tender. Accompany with crusty bread, boiled rice or mashed potatoes.