La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Monday, September 14, 2015

Sausage and Bean Casserole

This is a recipe for a quick one pot wonder.  I say quick because you can have it on the table in half an hour.  And no, I'm not trying to be a Jamie Oliver, even though I like his cooking style very much. Sometimes I have to prove to myself that I can rustle up something delicious without spending ages on the prep and cooking. I am the slowest person I know.

The French charcutier who has turned one of our pigs into delightful morsels of cured meats also made lots of sausages and while they are all very tasty, I really like the chorizo sausages. Especially for a dish like this.
You can use any good quality sausage, of course, but if you can add some cubed chorizo salami to the pot for extra smoky flavour, it makes all the difference.

Ingredients - 2 people

  • 4 fresh chorizo sausages
  • sunflower oil
  • 1 onion, peeled and chopped
  • 2 fat cloves of garlic, peeled and chopped or grated
  • half a red pepper, cut into 1.5 cm pieces
  • half a green pepper, same as above
  • chilli pepper, take one that suits your palate, super hot or just mild, sliced
  • 1 star anise
  • 1 tsp oregano
  • 1 sprig of thyme
  • 1 tsp cumin, powdered
  • 1 tbsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tbsp concentrated tomato paste
  • 1 tin +/- 400 grs kidney beans, drained
  • 1 tin +/- sweetcorn, drained
  • 100 ml water or stock
  • Seasoning (salt, pepper)

  • Heat some oil in the pan and brown off the sausages on all sides. Give this time and do it over a low-ish setting. Add the oregano and thyme to this.
  • When they are cooked through, take the sausages out of the pan and set aside.
  • Depending on how much oil is left in the pan, you can add some or not. 
  • Sauté the onions with the garlic until they're almost translucent.  Then add the peppers and chilli.  
  • Sauté for a few minutes longer.
  • Stir in the tomato paste and spices. Let it cook for a minute or so, but don't burn the spices.
  • Add the beans, sweetcorn, stock or water and sausages.
  • Simmer, with lid on, until everything has heated through.
  • Season to taste.  I always add a good portion of coriander leaves, because I like it.
  • Serve with crusty baguette or oven roasted sweet potatoes or both.

Fast food cooked at home.

Patricia xxx...x

1 comment:

  1. Hello, thanks for popping over & following me. I found some similar looking sausages when I transferred my freezer contents at the weekend, this looks like a great way to put them to good use x


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