Ingredients
- 4 tbsps olive oil
- 2 medium onions peeled and roughly chopped
- 4 plump garlic cloves peeled and finely chopped
- 1 pinch dried chilli
- 2 sprigs rosemary
- few sprigs thyme leaves picked
- 2 fresh bay leaves
- 4 tomatoes
- 300 ml white wine
- 700 ml chicken stock
- 300 g dried cannellini beans soaked overnight
- 4 toulouse sausages
- 1 400g slice smoked streaky bacon ( about 2.5cm)
- juice and zest of half a lemon
- 1 large handful parsley chopped
- sea salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan Gas Mark 4. In a medium flameproof casserole heat 2 tbsps of the oil and add the onions. Sweat over a medium heat for a good 15 minutes until they are nice and soft and beginning to turn golden.
- Add the garlic, chill and herbs and cook for a couple of minutes more.
- Blitz the tomatoes to a smooth puree in the food processor and add to the onion mixture. Allow to reduce down before adding the wine. Let this bubble for a couple of minutes then add the stock. Cook this out slowly for an hour, blitz in a food processor. Return to the pan and add the beans,
- Meanwhile brown the sausages. Heat the remaining oil in a frying pan over a high heat, add the sausages and brown until they are a good colour on all sides. Transfer the sausages to the casserole. Return the frying pan to the heat and brown the bacon slice on all sides, again making sure it has a good colour all over.
- Add the bacon to the casserole and season well with salt and pepper. Cover with a lid and place in the oven for 1 hour 30 minutes. After this time remove the lid and return to the oven for a further 30 minutes to reduce the sauce a little.
- Before serving remove the sausages and stir through the lemon juice, zest and parsley. Return the sausages to the casserole. Check the seasoning then serve immediately, cutting the bacon slice into pieces and sharing equally.
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