This is a really versatile recipe by Adele Trathan, the smoky flavours make it perfect for Bonfire Night parties, plus you can adjust the ingredients accordingly for personal taste and diet.
1 tbsp olive oil
12 chipolatas (pork, chicken or veggie)
1 red pepper, sliced 150g (6oz) baby chestnut mushrooms
2 garlic cloves, crushed 1 birds-eye chilli (optional)
1 (400g) can of beans (cannellini, kidney, black, pinto or butter)
1 (400g) tin chopped tomatoes 2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp runny honey
1 tbsp tomato puree
2 tsp smoked paprika
1 In a large frying pan, heat the oil and fry the chipolatas until cooked and browned, then remove them and set aside on kitchen paper to remove any excess oil.
2 Using the same pan, add the peppers, mushrooms, garlic and chilli (if using) and fry gently over a medium heat for 5 minutes, or until peppers are softening.
3 Stir in the tinned tomatoes, Worcestershire sauce, Dijon mustard, honey, tomato puree and smoked paprika. Bring to the boil and allow to simmer gently for 10 minutes, stirring regularly and adding a little extra water to loosen if needed.
4 Meanwhile, chop the chipolatas into bite size pieces, then drain and rinse the beans. Add both the beans and chipolatas to the pan and stir through for a further 5 minutes. Tasty and warming when served with jacket potatoes or warmed crusty bread.