Nigel Slater’s recipe for sausages and black-eyed beans, and for savoy cabbage, cream and juniper | Food

I want a hotpot; a gradual rendering of meat and beans with onions and herbs – a dinner that owes a lot to the size of time through which it spends puttering away on the hob or within the oven. The kind of recipe the place the elements merge collectively slowly, the onions and aromatics softly melting into the sauce.

Many of the beans I eat are from a can or jar, so it comes as one thing of a pleasure to soak dried ones in a single day and then cook dinner them from scratch – by which I imply letting the soaked beans simmer with bay leaves and peppercorns and a number of drops of olive oil till they’ve change into tender sufficient to crush.


It is just then that they meet the opposite elements: the coarse sausages with their fennel seeds and wonderful pearls of fats, the sprigs of thyme and the heat of the sherry and mustard.

I may have used a fiery chorizo and dried chillies, or ushered in few hyperlinks of soppy black pudding – morcilla, maybe – and some fats butter beans. However this dinner was very a lot from the kitchen cabinets – as so many have been lately – so black-eyed beans and pork sausages from the native deli it was.

Had I not been within the temper to peel onions and soak beans, then these sausages would have been cooked on the hob and served with a inexperienced vegetable, which at the moment of 12 months means some kind of cabbage. In summer time, these leaves might get little greater than a squeeze of lemon and some melted butter, however now, with frost on the hedges and cracks on my thumbs, I flip to juniper and black pepper and the infinite consolation of cream. Heat flavours for chilly days.

Sausages and black-eyed beans

I’m tempted to recommend that you simply use your favorite sausages right here, however it ought to be a country, extremely seasoned one – I’m significantly keen on the fats Italian sausages seasoned with fennel, black pepper or chilli. They’ve a rough, virtually terrine-like texture and take significantly nicely to lengthy, gradual cooking.

Serves 4, generously

black-eyed beans 250g
bay leaves 3
olive oil 3 tbsp, plus just a little additional
black peppercorns 8
onions 3, medium
garlic 3 cloves
fennel seeds 2 pinches
pork sausages 8, thick, coarse and well-seasoned
dessert apples 3
plain flour 2 tbsp
sherry 1 wine glass full. medium-dry
inventory 750ml
thyme sprigs 3, bushy
grain mustard 2 tbsp

Put the beans in a big mixing bowl, cowl them with deep water and go away them to soak in a single day.

The following day, drain off the water, tip the beans into a big, deep saucepan, cowl them with water and carry to the boil.

Add the bay leaves, a number of drops of the olive oil and the peppercorns, then flip the warmth down and go away the beans to simmer for about 40 minutes till they’re tender. Control the water degree, topping up with scorching water from the kettle as needed.

Peel the onions, lower them in half and then into thick slices. Heat the oil in a deep pan, add the onions and cook dinner them over a reasonable warmth till they’re mushy and golden. Preserve them stirred in order that they color evenly.

Whereas the onions are cooking, peel and finely slice the garlic then add it to the softening onions with the fennel seeds. When the onions are mushy and sticky, take away them from the pan and add just a little extra oil. Reduce the sausages into brief lengths, then add them to the pan and allow them to color properly on all sides.

Return the onions to the pan, add the sherry, proceed to cook dinner for a few minutes, then stir within the flour. Cook dinner for an additional 2 or 3 minutes, then stir within the scorching inventory, tuck within the thyme springs and proceed cooking for 25 minutes.


Core and slice the apples and add them to the simmering hotpot. Season with salt, black pepper and the mustard. Proceed cooking till the apples are mushy and beans are tender sufficient to crush between finger and thumb.

Savoy cabbage, cream and juniper

‘The cream sauce is a quick affair’: savoy cabbage, cream and juniper.
‘The cream sauce is a fast affair’: savoy cabbage, cream and juniper. {Photograph}: Jonathan Lovekin

The cream sauce on this recipe is a fast affair. Let the bottom spices cook dinner for not more than a minute or two, holding the warmth solely excessive sufficient to permit the butter to bubble gently. Take care that they don’t burn. Serves 2-3

savoy cabbage 250g
juniper berries 8
black peppercorns 8
butter 35g
olive oil 1 tbsp
double cream 200ml

Slice the savoy cabbage into ribbons which are concerning the width of pappardelle and wash them totally in chilly water. Carry a deep pan of boiling water to the boil.

Put the juniper berries and the peppercorns in a spice mill or mortar and grind them to a rough powder.

When the water is boiling, salt it frivolously, then add the cabbage and let it cook dinner for 2 minutes. Drain instantly and put aside.

Warmth the olive oil in a shallow pan, add the butter and let it soften, then add the spice combine. Enable the spices to heat up for a minute till they’re aromatic, then pour within the double cream and let it bubble for a minute – not – swirling the sauce across the pan, then add the savoy cabbage and just a little salt.

Toss the cabbage within the sauce, then as quickly because the cabbage is scorching, serve.

Observe Nigel on Twitter @NigelSlater

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