2 Romero red peppers, cored, deseeded and cut into chunks
1 tablespoon rosemary leaves
400 g (13 oz) can adzuki beans (or any other canned pulse), drained and rinsed
400 g (13 oz) can butter beans, drained and rinsed
400 g (13 oz) can cherry tomatoes
150 ml (1/4 pint) beef stock
warm crusty wholemeal bread, to serve (optional)
Heat the oil in a large, heavy-based frying pan and cook the sausages over a medium heat, turning frequently, for 10 minutes until browned all over and cooked through. Remove with a slotted spoon. Pour off most of the oil from the pan and discard, leaving about 1 tablespoon. Add the onion and red peppers to the pan and cook, stirring frequently, for 3–4 minutes until softened. Add the rosemary leaves and cook for a further 1 minute.
Add the drained beans, tomatoes and stock and bring to the boil. Return the sausages to the pan, reduce the heat to a simmer and cook for 10 minutes until the beans and sausages are piping hot.
Serve ladled into warmed serving bowls, with warm crusty wholemeal bread, if liked.