8 hours slow cooker or 1 hour instant pot

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1 tbsp vegetable oil

12 Toulouse-style sausages

200g bacon lardons

2 onions finely chopped

2 celery sticks, finely chopped

2 garlic cloves crushed

1 tbsp smoked paprika

½ bunch of thyme leaves picked and roughly chopped

200ml white wine

400g can chopped tomatoes

200ml chicken or veg stock (fresh or ½ a stock cube crumbled in 200ml water)

400g can butter beans drained and rinsed

400g can haricot beans drained and rinsed

1 tbsp caster sugar

1 tbsp red wine vinegar

Crusty bread to serve (optional)

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1. Set the slow cooker to low or the Instant Pot to saute. Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.

2. Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil.

3. For Instant Pot cover the Pot, lock the lid, ensure the valve is set to Sealing and cook at High pressure for 35 minutes. Allow the pressure to release naturally after the cooking time has ended. This will take about 20 minutes.

4. For slow cooker pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.