Fry the onion, celery, garlic and peppers and cook gently for 5 mins. Add the sausages and cook for 3 mins, then stir in the spices, Rock Salt, Tellicherry Black Pepper and thyme and continue cooking for 2 mins. Pour in the red wine vinegar and tomatoes and bring to a simmer. Add the beef stock cube and stir in. Cook for 40 mins. Stir in the red kidney beans and cook for a further 5 mins. Serve with boiled rice and a fresh salad. Don't forget the crusty bread to mop up the juices.