Sam Holland: Spicy Sausage Beans on Toast

25 minutes

Serves: 4

This takes the British staple of beans on toast and dresses it up with the addition of sausages, a little kick of spice and smoky paprika.

It’s great on toast (obviously), but can also be used to fill fajitas with a mix of soured cream and guacamole, as a pasta sauce or to top a jacket potato. Whichever way you use it, coming your way are some quick and delicious meals.

This recipe is taken from Sam Holland’s Kitchen Kickstart (Penguin Michael Joseph £22). Photography by David Loftus. Buy now

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Succulent sausages

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Method

SERVES. 4 / PREP 15 MINUTES / COOK TIME. 25 MINUTES

① Start by roughly dicing the peppers and onion and setting aside in a bowl.

② Make an incision down the length of the chorizo and peel away the outer skin. Roughly chop the chorizo and pinch the sausages to turn each one into four meatballs.

③ Pour 1 tablespoon vegetable oil into a large saucepan over a medium heat and add the chorizo and the sausages. Cook these for around 4–5 minutes, giving them a mix every so often, until the sausages are nicely browned.

④ Scoop the chorizo and the sausages out of the pan and set aside. Add the peppers and onion and cook for 5 minutes, seasoning with salt.

⑤ Once your veggies have softened, add in the minced garlic, tomato purée, smoked paprika and chilli flakes and cook for 1 minute.

⑥ Add the chorizo and the sausages back into the pan along with the drained beans. Top up with the chopped tomatoes and 200ml water.

⑦ Bring to the boil and simmer for 10 minutes or until the sauce has thickened up.

⑧ Taste and season with more salt and pepper as needed, then add in the chopped parsley and serve with some toasted sourdough bread.