Smokey Beans with Sausage and Green Salsa

Smokey Beans with Sausage and Green SalsaRecipe: Smokey Beans with Sausage and Green Salsa


A Mexican inspired dish with a combination of smoky flavours and fresh zingy salsa. Mexican green salsa is originally made with tomatillos, a green tomato. This isn’t widely available so I have substituted with green peppers which works just as well.


*Notes: The green salsa should be made a minimum of 30 minutes before serving so it has time to chill in the fridge. This allows the flavours to settle and combine. Alternatively it can be made the night before and refrigerated until use.

**It’s important to use the best quality sausages which you will find at a butcher rather than packaged supermarket brands. I get mine from Pete at The Butcher Shop on Bethnal Green Road, London E2)



Smokey Beans with Sausage and Green Salsa

Serves 4


4 – 8 sausages from your butcher (based on having one or two sausages per person)
4 servings of homemade smoky beans – recipe here
Creme friache

Green Salsa recipe:

6 green peppers
1 /2 garlic clove, crushed
1/2 white onion, chopped
1/2 cup jarred jalapenos + juice
Lime juice
Black pepper
1/2 cup coriander + extra for garnish



  1. Rub green peppers in oil and roast in the oven at 200C (180C fan forced) until outside is charred and blackened (approx – 35 – 45 minutes). Remove from oven, place in a glass bowl and cover with cling film for 10 minutes. This will help the outer charred skin to easily peel away. When ready remove from bowl and saving as much as the juice that drips off peppers, gently peel away charred skin and discard inner seeds.
  2. Place green peppers, onion, garlic, jalapenos, left over green pepper juice and a splash of jalapenos juice and coriander in a blender and blend briefly until mixed but with some remaining texture (not pureed smooth). Scoop into a bowl and slowly add lime juice, tasting along the way, until you reach desired taste. Cover and refrigerate for at least 30 minutes.
  3. For the sausages: Preheat oven to 200C (180C fan forced). Place sausages on a try and cook for 20 – 25 minutes.
  4. Gently heat smoky beans in a saucepan.
  5. To serve: Divide smokey beans between plates, top with one or two sausages. Add a dollop of creme fraiche and a generous dollop of green salsa. Finish with chopped coriander and black pepper.




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