Spicy Sausage, Rosemary and Bean Hot Pot

cook 30 mins
Tags: Quick eats
  • 12 good-quality pork sausages
  • 2 tablespoons olive oil
  • 1 large red onion, cut into slim wedges
  • 2 tablespoons rosemary leaves
  • 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.
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