Lentil, Bean and Sausage Stew

I can feel it in the air. Winter is just beginning to approach again. Daylight is receding earlier while the Autumn chill can be felt in the evening air. I love it. I love the dark evenings listening to the wind howl while sitting in front of the fire. I know I'm one of the few. This is the time of the year I start to cook more stews. Warming and sustaining with deep flavours, they make the winter all the more bearable for those unlike me. September isn't the time for big hefty lamb stews, its the somewhat lighter ones I'm after now. This one is just the ticket. 

The dried beans will need to be soaked for 8-12 hours (overnight is handiest) first. If you are using tinned beans you can omit the soaking and cooking of the beans and just add them into the stew. A good sausage is of vital importance here, don't skimp on it!

Serves 4

For The Beans:
100g Dried Black Eyed Beans
100g Dried Cannellini Beans
1 Onion (skin left on, halved)
2 sticks of Celery (halved)
1 Carrot (whole)
1 Bay Leaf

For the Stew:
3 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper (finely chopped)
8 good quality Sausages
250g Red Split Lentils
1 litre of Vegetable Stock
1 Bay Leaf
1 tbsp Tomato Purée
Sea Salt and Freshly Ground Pepper

1. Soak the beans in 2-3 litres of cold water for 8-12 hours (or overnight). Drain and add to a pot with 4-5 litres of water. Add the onion, celery, carrot and bay leaf. Bring to the boil, reduce the heat, cover and simmer for 90 minutes. Drain, discard the vegetables and bay leaf and set aside.

2. Heat the oil over a medium heat and add the onion, garlic, chilli and red pepper. Season well with salt and pepper and cook for 5-7 minutes to soften. Add the sausages and brown lightly. Add the lentils, stock and bay leaf.Season, bring to the boil and add in the cooked beans. Bring back to the boil, reduce heat, cover and cook for 20 minutes stirring occasionally.

3. Add the tomato purée and mix in well. Continue to cook, uncovered for 10-15 minutes until the lentils are tender and have started to disintegrate into the sauce. Check for seasoning and serve with thick, crusty bread.