Crafts and Life

1 tbsp Olive Oil
8 good quality Pork sausages
2 carrots halved length ways and sliced
2 onions finely chopped
2 tbsp red wine vinegar
2 x 410g cans mixed beans in water, drained and rinsed
400ml chicken stock
100g frozen peas
2 tbsp Dijon mustard
Heat the oil in a large pan, sizzle the sausages for about 6 minutes, turning occasionally until brown on all sides. Remove to a plate, tip the carrots and onions into the pan and cook for about 8 minutes, stirring occasionally until the onions are soft. Add the vinegar, then stir in the drained beans, add the stock and nestle the sausages amongst the beans and simmer for 10 minutes. Scatter the frozen peas over the top, cook for two more minutes, remove from the heat and add the mustard. Season to taste and serve straight from the pan!
Serves 4, taken from BBC Good Food Magazine April 2009

Labels: one-pot, Pork, pulses