AuthorBen WatsonCategoryDinner, Sausage, Spring, WinterDifficultyBeginnerWe 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.
Brown the sausages on a reasonably high heat.
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.
Heat a little oil in a heavy casserole and sauté the diced onion, carrots, celery, bay leaves, thyme, garlic and bacon until nicely browned.
Add the browned sausages, beans, tomatoes, stock, quartered onions, bean paste and mustard. Season with black pepper – it shouldn’t need any salt.
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.
Serve straight from the casserole.
Don't forget to soak your fava beans overnight before starting to make this recipe!
Ingredients
Directions
Brown the sausages on a reasonably high heat.
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.
Heat a little oil in a heavy casserole and sauté the diced onion, carrots, celery, bay leaves, thyme, garlic and bacon until nicely browned.
Add the browned sausages, beans, tomatoes, stock, quartered onions, bean paste and mustard. Season with black pepper – it shouldn’t need any salt.
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.
Serve straight from the casserole.