Mains

Black-eyed Beans and Sausages with Tomato Sauce

Soak McKenzie's Black Eye Beans for 60 minutes in hot water.

Using an earthernware casserole or a heavy saucepan, preferably of enamelled cast iron, put in the chopped onion , along with the olive oil and saute until pale gold. Add garlic and saute until lightly coloured. Add the carrot and celery and cook for about 5 minutes, stirring occasionally. Add the chopped tomatoes with their juice, turn the heat down to medium low and simmer for 20 minutes.

Preheat the oven to 180c. Puncture the sausage skins in several places with a fork. Add the sausage to the pot and cook at a slow simmer for 15 minutes.

Add the beans and enough water to cover them well. Cover and bring to a steady simmer. Transfer to middle level of the preheated own and cook for 90 minutes or until the beans are tender. Make sure there is enough cooking liquid. If not, you can add 150ml of warm water at a time, as needed.

Tip the pot and draw off fat with a spoon. Taste the beans and add McKenzie's Iodised Salt and 0 to taste.