Brown good pork sausages all over in hot oil, and set aside. Fry chopped shallots with a crushed clove of garlic
for a few minutes, until soft. Stir in a tsp or 2 of smoked paprika, then add 2 – 3 skinned and chopped tomatoes,
a couple of roasted red peppers from a jar, cut into chunks, a handful of green beans, cut into 3 – 4 cm chunks,
together with a small glass of dry white wine, or dry vermouth. Season well with sea salt and freshly ground
black pepper and bring to a boil. Slice the sausages diagonally into chunks and add these, then simmer for 15 minutes
or so, to amalgamate the flavours and thicken the sauce slightly. Tip in a drained tin of butter beans and continue
simmering for another 5 minutes. Serve in warm bowls garnished with chopped parsley.