Sausages and beans in tomato sauce
Pams cannellini beans are perfect for adding to your tomato sauce at an affordable price, and Value tinned tomatoes are not only cheap but great quality too with no added sugar or nasties.
- 1 Onion, chopped
- ¼ cup Olive oil, plus 1 Tbsp
- 2 Garlic cloves, finely sliced
- ¾ tsp Chilli flakes
- 1 cup Sage leaves
- 2 cans diced tomatoes, (800g in total)
- 1 Tbsp Tomato paste
- ½ tsp Salt
- 1 Tbsp Butter
- 6 Sausages, well flavoured
- 2 cans Cannellini beans, (800g in total), drained and rinsed
- Cook onion in ¼ cup olive oil in a large, heavy-based saucepan over a medium to low heat for 10 minutes until soft. Add the garlic, chilli and some of the sage leaves (about 2 Tbsp, chopped) and cook for a couple more minutes. You don’t want anything to brown at this stage.
- Add the tomatoes, tomato paste, salt and a few grinds of black pepper and simmer for 40-50 minutes until the sauce is thick, stirring occasionally.
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a frying pan. Fry the remaining sage leaves until crisp, remove with a slotted spoon to kitchen paper and leave to drain. Add the sausages to the pan and fry until brown.
- Slice the sausages in to large chunks and add to the tomato sauce with the beans. Simmer for 10 minutes.
- Sprinkle with fried sage leaves and serve with crusty bread and a green salad.
SECOND TIME AROUND
Keep half the bean mix (without the sausages) to make patties to serve in buns or with salad another night, here's how:
Mash the bean mix and stir in 1 grated courgette, 1 grated carrot, 1 beaten egg and ½ cup flour.
Season with salt and pepper if required. Fry large spoonfuls of the mix in oil until golden and crispy on both sides.
The bean mix also makes a deliciously creamy soup, heated with 4-5 cups vegetable stock and blended.