Spicy Sausages and Beans

Spicy Sausages and Beans

 

Serves: 4

Ingredients

Blue Triangle 2 tablespoons olive oil
Blue Triangle 6 beef flavoured sausages
Blue Triangle 1 red capsicum, diced
Blue Triangle 2 garlic cloves, crushed
Blue Triangle ½ teaspoon chilli powder
Blue Triangle 2 x 400g cans diced tomatoes
Blue Triangle 420g can red kidney beans, rinsed, drained
Blue Triangle 4 x 26cm tortillas
Blue Triangle ⅓ cup fresh coriander leaves, to serve
Blue Triangle sour cream, to serve

 

Method

  1. Preheat oven to 180°C. Heat 2 teaspoons oil in a frying pan over medium heat. Add sausages. Cook for 5 to 6 minutes or until browned and just cooked. Remove. Slice and set aside.
  2. Add 2 teaspoons oil and capsicum to frying pan. Cook for 1 minute. Add garlic and chilli. Cook a further 1 minute.
  3. Add tomatoes, beans and sausages to frying pan. Stir. Bring to the boil. Reduce heat to low. Cook for 6 to 8 minutes or until mixture thickens slightly. Season.
  4. Brush tortillas with remaining oil. Cut each into 8 wedges. Place onto 2 baking trays. Bake for 10 minutes, swapping trays halfway through, or until golden.
  5. Spoon sausage mixture into bowls. Top with coriander. Serve with tortilla wedges and sour cream.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Restaurants & Retailers

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Hudson Meats, NSW

Hudson Meats, NSW

O'Connell's South Melbourne

O'Connell's South Melbourne

Stillwater 2 Bridge Rd, Launceston TAS

Stillwater
2 Bridge Rd, Launceston TAS

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

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Paul Saward
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