I’m a great fan of baked beans and those soft frankfurter like sausages that come out of a can but you can make your own if you want. Tuscany is a wonderful place for having already created family favourites. This version using Tuscan sausages (or indeed any decent pork sausage) is eaten with haricot beans in a rich garlic and tomato sauce. It seems to be he ideal lunch dish for a wet Summer’s day in my view.
Ingredients:
- 1 cup olive oil plus a Tbsp. for adding to the sauce with sausages later on.
- 6 coarsely ground pork sausages ( Tuscan sausages would be ideal here).
- 6 cloves of garlic – whole
- 10 sage leaves – whole
- 400g (1 can) – fresh, uncooked tomato pulp. You could blanch tomatoes in boiling water, remove their skins and then pulp but this takes time.
- 3 Tbsp of haricot beans cooked in stock or water.
- salt and black pepper – pinches of each.
Preparation:
- In a frying pan or skillet, heat a fat glug of olive oil over a medium flame. Add the sausages and fry to brown for about 5 minutes.
- Add the garlic cloves and sage leaves.
- Give it all a good stir so the frying oil is infused with herby garlicky flavour.
- Add the canned tomato pulp or blanched tomato sauce.
- Increase the heat to maximum
- Add the cooked haricot beans in their stock. Add some more olive oil – about 1 Tbsp, add a pinch of salt.
- Allow to simmer for 10 minutes until the beans have cooked through with the sauce.
- Serve up hot with about 1 or 2 sausages each and plenty of beans in tomato sauce. Season with black pepper.
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