Italian sausages with peppers, borlotti beans and rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 4 Italian or Toulouse sausages ((or any herby, garlicky pork sausages)cut into chunks
- 1 onionhalved and sliced
- 1 tsp fennel seeds
- 1/2 tbsp of chopped rosemary
- from a jar 2 roasted red peppersdrained and sliced
- 400ml chicken stock
- 400g tin borlotti beansrinsed and drained
Nutrition: per serving
- kcal473
- fat21.5g
- saturates8.3g
- carbs26.3g
- fibre11g
- protein38.1g
- salt2.2g
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.
