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Black Beans with Roasted Sausages & Tomato Salsa

By Merilees Parker, Sky Taste
Serves 4

250g black beans
25g lard or duck fat
1 onions, grated
2 cloves garlic, crushed
2 bay leaves
8 spicy Mexican or Spanish raw chorizos

For the chunky tomato salsa
5 ripe plum tomatoes, seeded and roughly chopped
1 small red onion, very finely chopped
Tbsp each chopped flat-leaf fresh parsley and coriander
Tbsp lime juice
3 tbsp extra virgin olive oil
Malden sea salt and freshly ground black pepper

To serve
1 tub of sour cream
Tbsp chopped fresh chives
Tortilla chips

1. Soak the beans of at least a couple of hours but preferably overnight.

2. Heat the lard or duck fat in a heavy based casserole dish. Add the onion and garlic and cook for 2-3 minutes until just softened but not coloured. Add the beans and the bay leaf. Add enough water to cover the beans by 2cm/inch. Stir really well then cover and leave to cook for 2-21/2 hours when the beans are tender and the sauce is thickened. Season with salt and pepper at this stage.

3. For the salsa place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.

4. Grill, fry or roast the sausages until they are golden and cooked through.

5. Serve the beans in a deep bowl with the sausages and spoonfuls of the salsa.
Finish with sour cream and chives, and bowls of tortillas.