330ml light Mexican beer

2 finely chopped onions

3 cloves chopped garlic

3 sliced red peppers

2 birds eye chillies, chopped

2 smoked, dried, ancho chillies, chopped

1 tbsp cumin

400ml chicken or veg stock

whole bunch coriander

50ml white wine vinegar

400g tinned butter beans, rinsed

400g tin kidney beans, washed

1 tbsp fresh, chopped oregano

2tsp smoked paprika

zest 2 limes

12 good quality cooked sausages (spicy ones best)

100g butter

100ml honey

100ml dark beer


1. Fry the onion, garlic, chillies, peppers in oil for 5 minutes, gently, to soften

2. Add the light beer, spices, stock, bring to the boil, and then simmer for 5 minutes. Add the lime zest.

3. Puree the vinegar and coriander , add to the pot with the beans and oregano, cook for a further 10 minutes.

4. Put the sausages in a pan, add the butter, honey and dark beer. Cook over med/high heat to reduce and coat the sausages.

5. Serve sausages on the chilli, with lime wedges