Ingredients
50g
(2 oz) black-eyed beans
6 large pork sausages
1 small onion, finely chopped
1 x 227g (8 oz) can tomatoes
4 tbsp water
½ beef stock cube, crumbled
½ tsp dried mixed herbs
Salt and pepper
|
Place
the beans in a bowl, cover with cold water and leave to soak
overnight. Drain, rinse and place the beans in a saucepan. Cover
with fresh cold water, bring to the boil and simmer for 45 minutes
or until tender. Drain. (Note: if you need this dish in a hurry
just use a large tin of black-eyed or kidney beans.)
Cook
the sausages under a pre-heated medium grill, turning frequently,
until evenly browned. Cool slightly, then cut into 1cm (½")
pieces. Place in a 1.2litre (2 pint) casserole dish.
Add
the beans, onion, tomatoes with their juice, water, stock
cube, herbs and salt and pepper to taste. Mix well. Cover
and cook in a pre-heated moderate oven, 180°C / 350°F
/ Gas Mark 4 for 45 minutes.
Serve
hot on it's own in bowls or with jacket potatoes.
|