We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s Fermented Bean paste. Maybe a little strong to be a like-for-like substitution, but a teaspoon or so will bring that savoury depth in spades. We also have UK grown Fava beans.
500gFrench Country sausages (or other pork sausages)
500gwhole fava beans (soaked overnight)
1large onion (finely diced)
2carrots (finely diced)
2sticks of celery (finely diced)
2bay leaves
1tspfresh thyme leaves
3cloves of garlic – finely chopped
200gunsmoked streaky bacon cut into squares
400gcan of chopped tomatoes
500mlstock or bone broth
4small onions – quartered
2tsp(heaped) each of Hodmedod’s Umami Fava bean paste and Colman’s English mustard powder
1
Brown the sausages on a reasonably high heat.
2
Rinse the fava beans and bring to the boil in about half a litre of cold water. Cook until al dente. Drain – keeping a little liquid.
3
Heat a little oil in a heavy casserole and sauté the diced onion, carrots, celery, bay leaves, thyme, garlic and bacon until nicely browned.
4
Add the browned sausages, beans, tomatoes, stock, quartered onions, bean paste and mustard. Season with black pepper – it shouldn’t need any salt.
5
Bake for an hour and a half at 160°C with lid on and another forty minutes without the lid. Keep an eye on it and push the top down if it gets too crusty and add the bean liquid if it gets too dry.
6
Serve straight from the casserole.
Don't forget to soak your fava beans overnight before starting to make this recipe!
Ingredients
500gFrench Country sausages (or other pork sausages)
500gwhole fava beans (soaked overnight)
1large onion (finely diced)
2carrots (finely diced)
2sticks of celery (finely diced)
2bay leaves
1tspfresh thyme leaves
3cloves of garlic – finely chopped
200gunsmoked streaky bacon cut into squares
400gcan of chopped tomatoes
500mlstock or bone broth
4small onions – quartered
2tsp(heaped) each of Hodmedod’s Umami Fava bean paste and Colman’s English mustard powder
Directions
1
Brown the sausages on a reasonably high heat.
2
Rinse the fava beans and bring to the boil in about half a litre of cold water. Cook until al dente. Drain – keeping a little liquid.
3
Heat a little oil in a heavy casserole and sauté the diced onion, carrots, celery, bay leaves, thyme, garlic and bacon until nicely browned.
4
Add the browned sausages, beans, tomatoes, stock, quartered onions, bean paste and mustard. Season with black pepper – it shouldn’t need any salt.
5
Bake for an hour and a half at 160°C with lid on and another forty minutes without the lid. Keep an eye on it and push the top down if it gets too crusty and add the bean liquid if it gets too dry.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
AuthorBen WatsonCategoryDinner, Sausage, Spring, WinterDifficultyBeginner