1 small mild red chilli, deseeded and thinly sliced
4 tomatoes, roughly chopped
2 x 400 g (13 oz) cans butter beans, rinsed and drained
400 g (13 oz) can flageolet beans, rinsed and drained
600 ml (1 pint) passata
warm crusty bread, to serve
Cook the sausages under a preheated hot grill for 8–10 minutes, turning occasionally, until cooked through.
Meanwhile, heat the oil in a large saucepan, add the onion and cook over a medium heat for 3–4 minutes until slightly softened, then add the rosemary and chilli and cook for a further 2 minutes. Add the tomatoes and cook for 3 minutes, stirring occasionally, then add the beans and passata and bring to the boil.
Reduce the heat, add the sausages, cover and simmer for 15 minutes, stirring occasionally, until piping hot and the sauce is thick, adding a little water if necessary. Serve with warm crusty bread.