A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours
Ingredients
- 8 chipolatas
- 2 x 420g/15oz can mixed beans
- 2 x 400g/14oz cans chopped tomato
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tbsp sugar
Method
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Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.