LET THE OVEN DO THE WORK!
makes 4 servings 4 pork sausage links 1/4 cup (50 g) smoked bacon, lardon 2 cups (400 g) tin of kidney beans 1/2 cup (100 ml) passata 1/4 cup (50 ml) red wine 1/2 red pepper, sliced 2 cloves garlic, minced 1 red onion 1 bay leaf 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon chilli powder 1 teaspoon cumin seeds
1. Preheat the oven to 380°F (190°C). In a skillet on medium heat, sauté the onion with chilli powder, cumin, thyme, and oregano. Cook for 5 minutes, until onion is translucedent, then add the minced garlic, stir and continue cooking for 5 minutes more. 2. Pour the passata into the skillet, add the wine and the beans amd stir well. Simmer for 10 minutes then transfer into a deep baking tray. Season lightly with salt and pepper, add the bay leaft in the tray, sprinkle the bacon lardons, add the sausage and stir well. Bake for 45 minutes or until the sausages are golden and crisp. Serve with mashed potatoes, rice or polenta. • RECIPE AND PHOTOGRAPHY BY GABRIELA IANCU
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