Ingredients
3 tbsp olive oil or vegetable oil
8 free-range pork sausages
1 medium onion
2 garlic cloves
400g/14oz tin cannellini beans
300g/10½oz kidney beans
1 tsp brown sugar
¼ tsp ground nutmeg
¼ tsp cayenne pepper
¼ tsp ground cloves
2 sprigs fresh thyme or ½ tsp dried thyme
2 x 400g/14oz tins plum tomatoes
salt and freshly ground black pepper
baked potatoes or mash, to serve

Method
1. Heat the olive or vegetable oil in a large heavy-based saucepan over medium heat. Add the sausages and fry them, turning them over until they are completely browned. Set them aside on a plate.
2. While the sausages are browning, peel the onion and garlic and chop them as small as you can. Drain the cans of beans into a colander and rinse them with cold water.
3. Add the onion to the pan, turn the heat down to low, cover the pan and sweat the onion, frying it gently in the pan for around 10 minutes, stirring from time to time so it doesn't catch on the bottom of the pan.
4. Add the garlic and fry for another couple of minutes. Stir in the brown sugar, the nutmeg, the cayenne, cloves and dried or fresh thyme.
5. Pour in the tomatoes and break them up with a wooden spoon or a potato masher. Add the sausages to the pan, along with the beans. Season with salt and freshly ground black pepper.
6. Give everything a good stir and turn the heat up to medium. When the stew starts to simmer, put the lid on, turn the heat down and let it bubble gently. Stir occasionally to make sure it isn't burning on the bottom of the pan. You can leave it for at least an hour and for up to two hours.
7. Serve with baked potatoes or mash.