Ingredients

The following ingredients have 4 Servings
  • 150ml/5fl oz olive oil
  • 8 Italian pork sausages (available in most supermarkets or good delis)
  • 4 tbsp chopped fresh rosemary
  • 2 cloves garlic, cut in quarters
  • 1 tsp finely chopped dried chilli
  • 4 carrots, peeled and finely chopped
  • 4 celery sticks, finely chopped
  • 2 x 400g/14oz tinned borlotti beans, drained and rinsed
  • 2 x 400g/14oz tinned cannellini beans, drained and rinsed
  • salt to taste
  • 400ml/14fl oz boiling water
  • 20 cherry tomatoes, halved
  • crusty bread of your choice
  • extra virgin olive oil
  • 2 cloves garlic

Instruction

  • For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.
  • Add the carrots and celery and fry for a further three minutes.
  • Add the borlotti and cannellini beans and season with salt.
  • Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes.
  • Remove the lid, remove the sausages and cut into three pieces.
  • Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
  • For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.
  • Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole.