Antoni's Smoky Bean & Sausage Ragout

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the kielbasa into 3-4 inch lengths (if your kielbasa is long enough – mine ended up as 1-2 inch lengths) and then cut each piece in half lengthways.

Step 2

Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the sausage cut side down and cook for 5 minutes of so, until golden and heated through. Remove from the pan and transfer to a chopping board.

Step 3

Add the onion, red pepper, garlic and the remaining tablespoon of olive oil to the pan and cook, stirring frequently, for 7 to 9 minutes, until the vegetables are softened.

Step 4

Whilst the veg is cooking, thinly slice half of the sausages (leaving the other half intact).

Step 5

Add the dried herbs, chilli flakes if using, 1 teaspoon of salt and a generous grinding of black pepper to the pan and cook, stirring, for one minute.

Step 6

Stir in the tomatoes, beans and the thinly sliced sausage and mix well. Then add 1/2 cup of water, reduce the heat and simmer for 10 minutes or so, stirring occasionally, until the flavours have blended and the sauce has thickened.

Step 7

Spoon the ragout into bowl, drizzle with a little oil, top with the reserved sausage pieces, a grinding of black pepper, and the chopped parsley.