This is simply one of my favourite recipes - something I return to again and again. It works as a
weekend lunch, or weekday supper – and as with so many things – seems even
nicer the following day.
It can be served on its own, with crusty
bread (favourably Italian), or with rice.
It is another sausage dish – in this
one I only use Italian sausages. I get them from a great bakery come deli on
the Kingston Road near Wimbledon – Panetteria Italiana, 6 Merton Park Parade,
Kingston Road SW19 3NT.
Whilst you are there make sure you pick up
some fantastic Italian breads, freshly made every day( get there early –
especially at weekends). I have used the chilli sausages, and the fennel, the
napoli – any of them work equally well – made by Carnevale.
Italian Sausage and Bean Casserole
150 ml olive oil
1 pack (aprox 450g) Italian sausages
4 tbsp chopped fesh rosemary
2 cloves garlic chopped
A good sprinkling of dried chillis ( to
your taste)
4 carrots peeled and finely chopped
4 stalks celery ( I add the leaves) finely
chopped
2 x 400g tinned borlotti beans
2 x 400g tinned cannelloni beans
salt
1 tbsp sun dried tomato puree
400 ml boiling water
20 cherry tomatoes
1
In a large saucepan heat the
olive oil, and cook the sausages. I brown them lightly on all sides.
2
Add the rosemary, garlic and
chilli and cook for a further minute.
3
Add the carrots and celery and
cook for further 3 minutes
4
Meanwhile empty all of the tins
of beans into a colander and rinse.
5
Add the beans to the casserole
and season.
6
Add the boiling water, cover,
and leave to simmer for 20 minutes.
7
Remove the sausages from the
casserole, and cut into 3 or 4 pieces each. Return to the casserole with the
tomatoes and tomato puree.
8
Take the lid off, and cook for
a further 10 to 15 minutes.
9
Serve with warm bread, or your
choice of accompaniment.
