SPICY MEXICAN SAUSAGE WITH CORN & BEANS

Serves 4

225g (8oz) dried black beans, soaked overnight in cold water 2tbsp olive oil

400g (14oz) chorizo-style sausages

1 large Spanish onion, peeled and roughly chopped 4 sweetcorn cobettes

2 carrots, peeled and diced 2 celery sticks, roughly chopped 3 garlic cloves, crushed

1 large red pepper, cored, deseeded and cut into chunks 1tsp ground cumin

2tsp ground coriander

1tsp mild chilli powder

400g tin of chopped tomatoes 300ml (½pt) hot vegetable stock 1tbsp dark muscovado sugar Salt and freshly ground black pepper

4tbsp soured cream

Chopped fresh coriander, to serve

Drain and rinse the black beans. Place them in a saucepan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Drain the beans well.

Heat the oil in a saucepan and add the sausages and onion.

Cook for 5-6 minutes, turning frequently, until the onions are softened slightly and the sausages browned. Remove the sausages to the ceramic pot of a slow cooker, or place in a casserole dish. Lay the sweetcorn cobettes on top. Put the carrots, celery, garlic and red pepper in the pan with the onions and fry for

2-3 minutes. Stir in the cumin, coriander and chilli powder and cook, stirring, for 1-2 minutes. Add the tomatoes, vegetable stock, sugar and beans. Bring to the boil, then pour this over the browned sausages and sweetcorn. If using a slow cooker, cover with the lid and cook over a low heat for 8-10 hours, until the beans are tender.

If using a casserole dish, simmer on the hob for 1 hour, or until the beans are tender. Season with salt and freshly ground black pepper. Serve with soured cream on the side and chopped coriander sprinkled on top.