Step 1

Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes.

Step 2

Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly. Add the red peppers and mini chorizo pieces and cook for a further 3 minutes (try to get the chorizo to come into contact with the pan, rather than resting on top of everything else, this will help them to brown slightly).

Step 3

Add the garlic, paprika and thyme and stir. Cook for 1 minute, then add in the wine. Let the wine bubble away for 2-3 minutes until reduced. Scrape up any bits that have stuck to the pan at this point.

Step 4

Crumble in the stock cubes and stir, then add in the tinned tomatoes. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.

Step 5

Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through.

Step 6

Serve with mashed potatoes and peas if you like.