Pinto bean and spicy sausage chilli

1 hour ■ Serves 4 ■ EASY

You'll need some nice spicy sausages for this , I use fresh pork chorizo-style sausages from Waitrose but anything with a decent chilli and herb content will do.

spicy pork sausages 6
onion 1, finely chopped
garlic 2 cloves, crushed
green pepper 1, cut into chunks
ground cumin 2 tsp
dried chillies a big pinch
chopped tomatoes 2 x 400g tins
sugar 1 tsp
pinto beans 1 x 400g tin, drained
coriander a handful, chopped,
plus coriander leaves to finish
basmati rice 150g, cooked to serve
soured cream to serve

■ Cook the sausages in a wide pan with a lid until browned all over and cooked through. Take out of the pan and add the onion, garlic and pepper. Cook for 5 minutes until softened then add the cumin and chillies. Cook for a minute then add the tomatoes and sugar. Stir, season and bring to a simmer.
■ Slice the sausages into chunks on an angle then add back to the sauce with the beans. Simmer for 30 minutes until sauce is thickened. Stir in the chopped coriander. Serve with and rice, soured cream and coriander leaves.

Pinto bean and spicy sausage chilli