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Sausages With Beans & Peppers

by . Featured in NIGELLISSIMA
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Introduction

This recipe uses Italian sausages, and I specify them advisedly; being 100% meat and loosely packed, they cook much faster than the densely-woven, finer-textured English sausage.

Feel free to use whatever canned beans you have in the cupboard; borlotti or cannellini would be just fine, too. Similarly, standard canned tomatoes can replace the cherry tomatoes. Don't be tempted, however, to omit the flame-roasted peppers. Their flavour - the sweetness and smokiness - is essential.

For US cup measures, use the toggle at the top of the ingredients list.

This recipe uses Italian sausages, and I specify them advisedly; being 100% meat and loosely packed, they cook much faster than the densely-woven, finer-textured English sausage.

Feel free to use whatever canned beans you have in the cupboard; borlotti or cannellini would be just fine, too. Similarly, standard canned tomatoes can replace the cherry tomatoes. Don't be tempted, however, to omit the flame-roasted peppers. Their flavour - the sweetness and smokiness - is essential.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sausages with Beans and Peppers
Photo by Petrina Tinslay

Ingredients

Serves: 4

Metric Cups
  • 1 x 15ml tablespoon garlic infused olive oil
  • 450 grams italian sausages (5-6 in number)
  • 60 millilitres red vermouth
  • 2 x 400 gram cans butter beans (drained) - but do see intro
  • 1 x 290 gram jar of flame roasted peppers (drained and scissored into bite-sized pieces)
  • 1 x 400 gram can cherry tomatoes in juice
  • 3 bay leaves
  • salt (to taste)
  • black pepper (to taste)
  • 1 tablespoon garlic flavored oil
  • 1 pound italian sausages (5-6 in number)
  • ¼ cup red vermouth
  • 2 x 14oz cans butter beans (drained) - but do see intro
  • 1 cup flame roasted peppers (drained and scissored into bite-sized pieces)
  • 1 x 14oz can cherry tomatoes in juice
  • 3 bay leaves
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Heat the garlic oil in a shallow, flameproof casserole or heavy-based saucepan that comes with a lid, and brown the sausages, bearing in mind that Italian sausages do not colour hugely.
  2. Take the pan off the heat for a moment, and pour in the red vermouth, then put it back on the heat and let the vermouth bubble up a bit, before adding the drained beans, the drained, snipped peppers and the can of tomatoes.
  3. Now, take the emptied can of tomatoes and half-fill with water, then throw this in, too, before adding the bay leaves, and salt and pepper to taste.
  4. Bring to a bubble, then turn the heat down to low, clamp on a lid and let it simmer for 15 minutes until the sausages are cooked through.
  5. Remove the lid, turn up the heat a bit and simmer robustly for 5 further minutes until the sauce has thickened slightly.
  6. Now, take off the heat altogether, then - using tongs, for ease - remove the sausages to a chopping board and cut them into thick slices, on a gentle diagonal if you can. You can leave them whole, but they go further sliced. Return the sausage slices to the pan and dish out from there, or ladle the beans into shallow bowls, adding the sliced sausages on top. Either way, serve with hunks of bread for people to dunk as they eat.
  1. Heat the garlic oil in a shallow, flameproof casserole or heavy-based saucepan that comes with a lid, and brown the sausages, bearing in mind that Italian sausages do not colour hugely.
  2. Take the pan off the heat for a moment, and pour in the red vermouth, then put it back on the heat and let the vermouth bubble up a bit, before adding the drained beans, the drained, snipped peppers and the can of tomatoes.
  3. Now, take the emptied can of tomatoes and half-fill with water, then throw this in, too, before adding the bay leaves, and salt and pepper to taste.
  4. Bring to a bubble, then turn the heat down to low, clamp on a lid and let it simmer for 15 minutes until the sausages are cooked through.
  5. Remove the lid, turn up the heat a bit and simmer robustly for 5 further minutes until the sauce has thickened slightly.
  6. Now, take off the heat altogether, then - using tongs, for ease - remove the sausages to a chopping board and cut them into thick slices, on a gentle diagonal if you can. You can leave them whole, but they go further sliced. Return the sausage slices to the pan and dish out from there, or ladle the beans into shallow bowls, adding the sliced sausages on top. Either way, serve with hunks of bread for people to dunk as they eat.

Tell us what you think

What 3 Others have said

  • Absolutely awesome! So simple but so nice. I used tomato and mozzarella flavoured chipolatas and left them whole, and 1 tin of Kidney beans with 1 tin of mixed beans. Didn't have garlic infused oil but bunged some squeezy garlic puree in to similar effect, also replaced vermouth with red wine vinegar. I was going to serve with rice and grains but made a last minute decision to use orzo, so threw that in with the beans. Annoyingly, the orzo burnt a solid layer to the bottom of my le crueset pot, so I'll remember to stir it more next time! Delicious recipe though, a hit with the kids too. Thanks!

    Posted by LT123 on 22nd June 2021
  • This is the recipe you want when you need something sensational, but don't have a lot of time. This turns out spicy, sweet, and utterly delicious! If you have more time, serve it with the Garlic and Parsley Hearthbreads from "Domestic Goddess." This turns it into the perfect Saturday dinner!

    Posted by joshv41680 on 9th May 2021
  • A regular family meal, served with either mash or fresh crusty bread. Lovely flavours and it freezes/reheats well too.

    Posted by SLloyd on 11th March 2021
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