• 6 spicy sausages
• 6 oz (170 g) dried black-eyed beans
• 2 medium onions - 1 red and 1 white
• 1 large sweet pepper (preferably red)
• 2 bay leaves
• 2 tablespoons red wine vinegar
• 2 or 3 tablespoons tomato puree
• Salt and pepper

Method:

1. Soak the beans in a large bowl covered in water overnight.
2. Chop up the white onion,  drain the beans, and put in a saucepan with the bay leaves and just enough water to cover. Bring to the boil, continue to boil for about 10 minutes and then reduce to a simmer for about 50 minutes until the beans are tender.
3. Drain the beans and onion, keeping back about 6 fl oz (175 ml) of the cooking liquid. Discard the bay leaves.
4. Cook the sausages under a pre-heated grill for 5 or 6 minutes on each side until browned all over.  Slice into ½" (1.25 cm) rounds.
5. Chop up the red onion and pepper. Re-heat the reserved cooking liquid in a large frying pan, add the red wine vinegar, tomato puree and chopped red onion and pepper.
6. Season with salt and pepper and simmer for about 20 minutes until the liquid has reduced by half.
7. Add the sliced sausages to the pan and continue to cook for a further 5 minutes.
8. Serve hot.

Serves 4 as a main course.

Note: Dried beans are an excellent source of protein, iron and fibre and are inexpensive.