Prep time: 10 mins – Cook time: 45 mins – Serves: 4
Get set for a smoky and satisfying supper! Dig in!
2 tbsp vegetable oil
6 Smoky Heckdog sausages
1 large white onion, chopped
2 peppers, any colour, chopped
3 garlic cloves, crushed
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp cumin
1 heaped tbsp chipotle paste (available in most big supermarkets)
400g tin of chopped tomatoes
Salt and pepper, to taste
2 tbsp ketchup
400g tin of black beans
Handful of coriander, leaves picked, to serve
Grated cheddar, to serve
Crème fraiche, to serve
Tortilla chips, to serve
- Heat half the oil in a pan and cook the sausages for 12-15 mins, until browned on both sides. Remove from the pan and place on a plate for the time being.
- Drizzle the rest of the oil in the pan and cook the onion and pepper until soft. Add in the garlic, all the spices and chipotle paste and cook for 1 minute. Add the tomatoes, ketchup sand seasoning. Fill the tomato can with water and pour that into the pan, too.
- Bring to a boil and simmer for 20 minutes, half covered with a lid. Stir occasionally, until the mixture has thickened.
- Slice the sausages into thick coins and return to the pan, then tip the beans in. Cook for another few minutes until heated through, then season to taste. Pour into bowls with half the bowl filled with tortilla chips. Scatter with coriander leaves and some grated cheddar, then serve with the crème fraiche and some extra grated cheese, if desired.