8 chipolata sausages, (cut in half if long) optional
1 tin Red Kidney Beans
1 tin Cannellini Beans
1 500g Passata
3 cloves garlic, crushed
1tbspn Smoked Paprika
1tspn chilli flakes
1tbspn Brown Sugar
1 small cup of black coffee
Salt and pepper
Light the fire pit with kiln dried wood or local charcoal. Allow to die down.
Place the Dutch oven in the base of the fire pit with the hot coals pushed to the outside.
Add a little oil and when hot put the sausages in and allow to brown on all sides, this will take around 10 minutes.
Add the chopped onions, and fry for a couple of minutes before adding the peppers, spices and garlic, continue to cook for a further 5 minutes, add the coffee, passata, Worcestershire sauce, tomato puree and salt and pepper.
Allow to bubble away for 20 minutes, stirring occasionally.
Finally, add the tins of beans and heat them through before serving. Enjoy!