Sausage, beer & black bean chilli

You can adjust the amount of chipotle paste you use in Diana Henry's recipe – it’s there for smokiness rather than heat. You can also slice the sausages if you prefer.

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Step 1

Heat the oil in a flameproof casserole and brown the sausages on all sides, turning them over. You’re not cooking them through, just getting a good colour on the outside. Remove the sausages to a bowl.

Step 2

Add the onion and pepper to the pan and cook over a medium heat for 4-5 minutes, until the onions begin to look golden. Add the garlic, chipotle paste and cumin. Stir together and cook for 2 minutes, then add the beer. Boil until reduced by ½, then add the tomatoes, sugar, oregano and seasoning.

Step 3

Return the sausages to the pan, bring to a simmer, cover the pan and cook gently for 30 minutes, until cooked through with no pink meat. Make sure there’s enough liquid in the pan and top up with more water if needed.

Step 4

Remove the lid, add the beans and a little more seasoning, and cook for 15 minutes more. The liquid should reduce so you have quite a thick stew. Taste and decide whether you want some lemon juice or lime juice – it can bring all the disparate parts of a dish together – or seasoning. Serve with the accompaniments and the pumpkin rice.

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