This is a Chinese whispers of a recipe. A friend of mine got it from a friend who got it from a friend who might have got it from a Slimming World or Weight Watchers meeting. No one seems to have written it down, though. And each person seems to have fiddled around with it.
Mine is a vegan version – the friend who passed the recipe to me eats meat. And she likes chilli – I prefer paprika’s smokey taste. She didn’t use tomatoes – I thought it was a bit bland and dry without when I made it the first time, so added tinned tomatoes and chucked in a bay leaf second time around. That pepped up the creamy butter beans no end.
Anyway, go ahead and fiddle to your heart’s content. It’s very simple, has a pleasing texture and really benefits from good paprika. In fact, the hardest part of the recipe was getting my posh new tin of Spanish paprika open without showering it over me and the kitchen!
One red onion, sliced
One red pepper, sliced
Tin of butter beans
Three or four veggie/vegan sausages
Small tin of chopped tomatoes
Olive oil/olive oil spray
Smoked paprika – i used about a teaspoon and a half
Sea salt and black pepper
Chopped fresh parsley
Sweat the onion and red pepper in a little olive oil/olive oil spray, depending how healthy you are trying to be. Tip in the butter beans and the chopped tomato, add the bay leaf and cook gently. In another pan, fry the sausages. When they’re done, cut them into bite-sized chunks and add to the main pan. Add the smoked paprika and the other seasoning. When everything is warmed through, fish out the bay leaf and serve with chopped parsley. I paired it with baked potatoes, but creamy mashed potato would work nicely as well.