• 6 pork sausages (sliced 4cm diagonally)
  • 1 onion, chopped
  • 1 tsp harrisa paste
  • 1 red pepper, diced
  • 2 carrot, peeled and diced
  • 2 garlic cloves, thinly sliced
  • 2 tsp tomato puree
  • 1 tsp oregano
  • 100 g butterbeans (soaked the night before and rinsed)
  • 1 bay leaf
  • 800 ml to 900ml vegetable stock
  • salt and freshly ground black pepper
  • 1 tblsp olive oil
  • 1 tblsp chopped parsley for garnishing


  • Preheat the oven to 180C (Fan160C/Gas 4).
  • Heat the oil in an ovenproof casserole dish, add the sausage and brown lightly.
  • Add the onion, stir in the harrisa paste, red pepper, carrot, garlic, tomato puree and oregano, gently sauté for 6 to 7 minutes, stirring from time to time. You may need to add a little stock at this point.
  • Stir in the butterbeans, bay leaf and stock, bring to the boil, cover and place in the oven for about 25 – 30 minutes until the beans are cooked through.
  • Check the seasoning and sprinkle over parsley. Serve with steamed green beans.


Catherine's tips: Add sliced chorizo & orange zest instead of the pork sausage. Using a can of butterbeans is very convenient and time saving. (The cooking time will be about 12 to 15 minutes.)