Sausage and Beans

If you like franks and beans, this is for you. There are, of course, more complicated versions, ending with cassoulet, but this is the starting point.

Other cuts of meat you can use here: longer, because they need some simmering time, but very good, are browned chunks of pork or lamb shoulder (or both), cooked in the beans in place of (or in addition to) the sausage.