This recipe first appeared in my Guardian column in 2013. It can easily be made vegan by using your favourite brand of vegan sausages.
Heat the oil in a large saute pan and add the onion.
Add the sausages and cook on a medium heat for 8-10 minutes, until they start to brown.
Thoroughly rinse the beans and pour over, then add the tomatoes, puree and booze.
Add the herbs and crumble in the stock cube, and stir well to combine.
Turn the heat up high to bring to the boil for five minutes, then reduce to a medium simmer for a further 15, or until the sausages are cooked through.
This is one of those dishes that improves if left in the fridge or freezer for the flavours to develop – so freeze leftovers and enjoy them even more the second time around.
Take a look at the previous recipes in the quick and delicious series including Homemade Pop T*rts, Caribbean style chilli, salted caramel banana cake and ultimate lasagne.