Spanish Sausages with Beans
The paprika is what gives these sausages a Spanish twist. Butter beans should be fluffy on the inside.
Heat 4 tablespoons of oil in a deep frying pan over a moderate heat and add the sausages. Brown the sausages and then add the onion, carrots, celery, bacon and garlic. Fry gently, stirring occasionally for 10 mins or until the onion is soft.
Add the tomatoes, tomato paste, paprika, sugar, vinegar and beans. Mix carefully without mashing the beans. Bring to the boil, cover and simmer for 15mins.
Uncover, taste and season with salt and pepper. Serve sprinkled with the parsley leaves.
2 Pork sausages
1/2 Onion, peeled and finely sliced
100 grams Carrots, peeled and finely sliced
1 Celery stick, washed and thinly sliced
125 grams Streaky bacon, diced
2 Garlic cloves, peeled and finely sliced
1 Tomato, roughly chopped
15 grams Tomato paste
3.5 grams Sweet paprika
2.5 grams White sugar
7.5 grams Sherry vinegar
400 grams Butter beans
4 grams Parsley, roughly chopped
30 ml Olive oil