Name: The Granary Bristol – Restaurant & Bars Sausage & Beans Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 links mild pork sausages (or Italian sausages); 2 tbs olive oil; 1 unit yellow onion, medium, finely chopped; 3 unit garlic cloves, minced; 1 unit red bell pepper, diced; 1 unit carrot, peeled and diced small; 2 unit celery stalks, diced; 2 tbs tomato paste; 1 can canned diced tomatoes (14 oz / 400 g); 1 cup chicken or vegetable stock; 2 cups cannellini or great northern beans, canned, drained and rinsed; 3 sprigs fresh thyme (or 1 tsp dried thyme); 1 unit bay leaf; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp lemon zest (optional, for brightness); 2 tbs fresh parsley, chopped (for garnish); 4 servings crusty bread or cooked polenta or rice; 2 tbs grated Parmesan (optional)

Method

Main

Brown the sausages

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When hot, add the sausages (8 links) and brown on all sides, turning frequently, about 6–8 minutes. They do not need to be fully cooked through. Remove the sausages to a plate and set aside.

Sauté the aromatics and vegetables

Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion (1), diced carrot (1), celery (2 stalks), and red bell pepper (1). Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 6–8 minutes. Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste (2 tbs) and smoked paprika (1 tsp); cook 1 minute to deepen the flavor. Add the canned diced tomatoes (1 can) and scrape up any browned bits from the bottom of the pan. Pour in the chicken or vegetable stock (1 cup). Add the bay leaf (1), fresh thyme sprigs (3) and return the browned sausages to the pan, nestling them into the sauce.

Simmer

Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and simmer for 12–15 minutes, or until sausages are cooked through (internal temperature 160°F / 71°C for pork) and vegetables are tender. Stir occasionally and adjust heat to maintain a gentle simmer.

Add the beans

Remove the thyme sprigs and bay leaf. Stir in the drained and rinsed beans (2 cups). Simmer uncovered for another 5–7 minutes to heat the beans through and allow flavors to meld. Taste and adjust seasoning with salt (start with 1 tsp) and freshly ground black pepper (1 tsp). If the sauce is too thick, add up to 1/4 cup extra stock or water.

Finish

Turn off the heat. Stir in lemon zest (1 tsp) for brightness and chopped parsley (2 tbs). If desired, shred or slice the sausages before serving, or serve whole in the sauce.

To Serve

Divide the sausages and beans among 4 plates or bowls. Serve with crusty bread or spoon over cooked polenta or rice (4 servings). Sprinkle with grated Parmesan (optional, 2 tbs) and additional parsley. Serve immediately.