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Ingredients

  • olive oil
  • 4 Italian or Toulouse sausages ((or any herby, garlicky pork sausages), cut into chunks
  • 1 onion, halved and sliced
  • 1 tsp fennel seeds
  • 1/2 tbsp of chopped rosemary
  • from a jar 2 roasted red peppers, drained and sliced
  • 400ml chicken stock
  • 400g tin borlotti beans, rinsed and drained

Method

  • STEP 1

    Heat a little oil in a non-stick frying pan and brown the sausages pieces all over, then scoop out. Cook the onion in the same pan until browned and soft.Add the fennel seeds and rosemary and cook for a minute, then add the peppers and stock and bring to a simmer before adding the sausages back. Cook for 10 minutes then add the beans and cook for another 10 minutes until the sausages are cooked through.

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