Sausage, Leek & Bean Stew

I'd spent a day standing outside in the cold trying to 'engage communities', an occupational hazard of working for an innovative and progressive local authority. A substantial dinner was required; summat to warm the cockles, but not summat that takes ages to cook. Sausage, leek and bean stew has never failed me yet, and there happened to be a couple of lovely leeks in this week's bag. It didn't take a massive leap of imagination. I'm a Lincolnshire lad, so it had to be Lincolnshire sausages, but it'd be just as good with Cumberland, or Toulouse if you're in an exotic mood. 

Sausage, Leek & Bean Stew

Serves 2, with enough left for lunch tomorrow

Six good sausages
1 onion (or three shallots)
3 cloves of garlic, chopped
2 lovely Local Greens leeks, sliced
1 tin of chopped tommies
2 tins of butter beans
A sprinkling of fennel seeds
A tablespoon of fresh thyme - oregano would also be good
The leftover water from boiling yesterday's romanesco for pureeing  (you did save it, didn't you?)

Might as well get the onion on first. No need to dice, just slice it and throw it into a pan of hot olive oil. Turn the heat down and cook it for a good 10 or 15 minutes at least, or until it's browning (but not burning) and becoming soft, sweet and interesting. Add the fennel seeds, garlic and leeks and cook for a further ten minutes, stirring occasionally. 

Meanwhile, get the skin off the sausages and cut each one into five or six pieces. Get a non-stick frying pan hot with some olive oil in, and fry the sausage pieces until browned all over. 

Add the tomatoes to the onions and leeks with the romanesco water (alright, plain water will also do), and then the beans. Then the sausages. Then the thyme. 

Everything is already pretty much cooked by this stage, because you've been 'canny' and used tinned tommies and beans. You just need to season it well - don't be scared of the salt and pepper, and then let it simmer slowly for a while to let all the flavours rub up against each other and mingle, like at a really good party. You know, the ones they had in the sixties.  

Serve it when you can resist it no longer. A pile of buttered spinach or steamed or stir-fried cabbage is optional but extremely desirable to serve with it. 

For lunch the next day I find it goes perfectly with a crispy potato rosti and a poached egg. So that's what I'll be having for lunch tomorrow. I'm looking forward to it already.