A warming bowl of goodness, well worth the wait as it bubbles away in the pan.
450g pork sausages
1 tbsp. olive oil
1 large red onion chopped
2 red or yellow peppers deseeded and sliced
2 cloves garlic, crushed
2-3 tsp. paprika to taste
2 x 400g tins chopped tomatoes
2x 400g tin cannellini beans, drained
1 tbsp tomato puree
Small bunch parsley, chopped
Cut each sausage in half. Gently force out the sausage meat. With wet hands roll the sausage meat into small compact balls the size of walnuts.
Heat a large non-stick frying pan and add half the olive oil. Cook the meatballs for 3-4 minutes on each side until they are sealed. Push the meatballs to one side of the pan so that you do not crush them when you add the further ingredients.
Add the rest of the olive oil. Then add the onions, peppers and garlic, paprika and the tinned tomatoes. Cook for a further 5 minutes with the lid on.
Add the tinned tomatoes and paprika and bring to the boil and simmer with the lid on for 20 minutes.
Add the drained cannellini beans and stir in the tomato puree. Cook for a further 10 minutes with the lid on.
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