Instructions

1. 1

   Preheat oven to 180°c/ 160°c fan/ gas 4

   
   

2. 2

   To cook the beans place them in a saucepan and cover with cold water, adding the stock cube, garlic and sage. Bring to the boil, then turn down to a simmer and cook for 45 mins until tender.

   
   

3. 3

   While the beans are cooking, grill the sausages to colour all over and set aside.

   
   

4. 4

   In a casserole dish suitable to use on the hob, saute the onions, celery and bay leaves in the olive oil for 5 mins. Tip the herbs in and cook for a further 2 mins.

   
   

5. 5

   Add the tinned tomatoes, stock and sun-dried tomato paste, then bring to the boil

   
   

6. 6

   Add the sausages and beans, strained from the stock water.

   
   

7. 7

   Place the lid on the casserole dish and place in the oven for 40 mins then it's ready to serve.

   
   

Ingredients

• 300g Dried cannellini or borlotti beans, soaked overnight in water
• 1 Chicken stock cube
• 3 Garlic cloves
• 20g Sage
• 12 Sausages
• 1 Onion, peeled and cut into half moons
• 2 sticks celery, thinly slices
• 3 Bay leaves
• 3 tbsp Extra virgin olive oil
• 1 Handful Parsley, finely chopped
• 1 Handful Thyme, finely chopped
• 1 Handful Rosemary, finely chopped
• 800g Tinned tomatoes, chopped
• 500ml Chicken stock
• 2 tbsp Sun-dried tomato paste

Serves 4

Total time required 1 hr 5 mins

• Preparation time: 20 mins
• Cooking time: 45 mins