Sugar Bean & Sausage Pot

Ingredients

• 2 tbsp olive oil
• 500 g beef or pork sausages, sliced into thick rounds
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 green bell pepper, diced
• 2 tsp BlixSam Grill Forge
• 2 tsp BlixSam Smoke Craft
• 2 tbsp tomato paste
• 2 × 410 g cans sugar beans, drained and rinsed
• 400 g chopped tomatoes
• 250 ml beef stock
• 125 ml fresh cream
• 100 g mature cheddar cheese, grated (optional)
• Freshly ground black pepper
• Fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium-high heat.
2. Fry the sliced sausages until browned. Remove and set aside.
3. In the same pot, fry the onion until soft, then add the garlic and green pepper. Cook for 2–3 minutes.
4. Stir in the BlixSam Grill Forge and BlixSam Smoke Craft, allowing the seasonings to bloom in the oil for about 30 seconds.
5. Add the tomato paste and cook for 1 minute.
6. Stir in the chopped tomatoes and beef stock.
7. Return the browned sausages to the pot and simmer for 10 minutes.
8. Add the sugar beans and simmer gently for another 10–15 minutes.
9. Stir in the fresh cream and grated cheddar (if using) until smooth and creamy.
10. Season with freshly ground black pepper.
11. Garnish with chopped parsley before serving.

Serving Suggestion