Mexican sausage meatballs & smoky bean one-pot

Serves:

Cook Time:

Notes

3 pork sausages
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp. sugar
1 tbsp. fajita spice mix (or combine 1 tsp. ground cumin, 1 tsp. smoked paprika, 1 tsp. dried oregano, 1/2 tsp. garlic salt, 1/2 tsp. chilli powder - this is more than you need, but can be used for fajitas, barbecued meats, with halloumi, or just make this lovely dish again!)
1/2 tsp. red wine vinegar
400g chopped tomatoes
400g cannellini beans
Handful coriander, roughly chopped
Crusty bread or jacket potatoes to serve, if you fancy

Remove the sausagemeat from the sausages and roll into 12 balls. Heat a drizzle of oil in a deep frying pan over a medium heat and fry for around 8 minutes until browned all over.
Add the onion and cook for 5 minutes until golden, before adding the garlic and cooking for 2 minutes more.
Sprinkle in the sugar and the fajita spice mix and cook out for a couple of minutes. Add the vinegar, tomatoes and beans.
Season well, give it a good stir, bring to a simmer and let bubble away gently for 15-20 minutes so the sauce becomes thick and rich.
Check for seasoning and serve, garnished with the coriander, with bread or jackets on the side if you fancy.