BEET CHILLI

Beans are a great source of protein and fibre, so this one pot dish delivers in both flavour and health benefits!  If you prefer to substitute another bean, flageolet or cannellini beans also work really well in this recipe.

Beet Chilli

Serves 3 / prep time 10 mins / cooking time 30 mins

Ingredients

1 pack HECK Beet Goes On sausages

Olive oil

1 large leek

1 clove garlic

1 tsp chilli flakes

Balsamic vinegar

400g tin black beans

400g tin chopped tomatoes

1 glass red wine (optional)

Handful of basil leaves

Steps

Finely chop the leek and garlic and cook over a medium heat in a casserole dish with a dash of olive oil for a few minutes until softened.  Add the chilli flakes, a slug of balsamic vinegar and cook for another 2 minutes.  Drain the black beans and add to the casserole with the tomatoes and red wine if using. 

Simmer for 10 minutes and then stir well.  Now pop the raw sausages into the casserole, poking them down into the mix.  Reduce the heat and put a lid on the casserole dish before leaving to simmer gently for a further 12-15 minutes until the sausages are cooked through.

Serve with rice for a more substantial supper, or some potato wedges and salad on the side.  Top with torn basil leaves once plated.

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