Pauper's Pot

A community recipe by Mandy_C

Not tested or verified by Nigella.com

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Introduction

I adapted this recipe from Good Food magazine, and it has become one of my favourite standby dinners, especially for a cold and rainy night. It's name also suggests its other virtue - it is a cheap and filling recipe, easily made with store-cupboard ingredients. Perfect! I particularly like it with the sweet chilli sausages I can get in the supermarket - they add a little bit of extra heat. I use a home-made tomato sauce, but you could use passata.

Ingredients

Serves: 2-3

Metric Cups

6 sausages
2 tins butter beans (drained)
500 millilitres tomato passata (or tomato sauce)
1 teaspoon English mustard (heaped)
1 teaspoon Dijon mustard (heaped)
1 teaspoon soft dark brown sugar
1 pinch of dried chilli flakes
fresh parsley (to serve)

6 sausages
2 tins butter beans (drained)
17½ fluid ounces tomato passata (or tomato sauce)
1 teaspoon English mustard (heaped)
1 teaspoon dijon mustard (heaped)
1 teaspoon soft dark brown sugar
1 pinch of red pepper flakes
fresh parsley (to serve)

Method

Pauper's Pot is a community recipe submitted by Mandy_C and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Brown the sausages on all sides in a hot frying pan. Remove any excess fat from the pan, then add the tomato sauce. Add the mustards, sugar and chilli flakes to the sauce, then stir in the butter beans. If the sauce seems a little thick, add some hot water from the kettle. Cover and simmer gently for 30 minutes.

After 30 minutes taste the sauce and adjust the seasoning as required. If the sauce is too thick, add a splash of boiling water. If it is too thin, remove the lid and boil quickly to reduce the sauce slightly.

Scatter over some fresh chopped flat-leaf parsley and heap into warmed bowls.

Serve with warm, crusty bread and butter.

Scatter over some fresh chopped flat-leaf parsley and heap into warmed bowls.

Serve with warm, crusty bread and butter.

Additional Information

If you have leftovers it is easy to turn them into a quick soup the following day. Just chop the leftover sausages into slices and add some water to thin out the sauce.