Heat the oil in a saucepan, add the onion, garlic and red pepper and fry for 2–3 minutes until they are beginning to soften.
Add the sausages and continue to cook for 5 minutes until browned all over.
Crush half of the beans lightly with the back of a fork and add to the pan with the remaining beans, the tomatoes, stock and tomato purée. Season to taste with salt and pepper. Bring to the boil and simmer for 10 minutes. Remove the pan from the heat, stir in the parsley and serve.