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Sausages with borlotti beans

Name: Sausages with borlotti beans
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 3 tbsp olive oil; 4 onions, diced; 50g dry-cured bacon, diced; 6 fresh sage leaves; 3 whole garlic cloves; 1 medium savoy cabbage, outer leaves and core discarded, shredded; 1 tbsp tomato purée; 110g dried borlotti beans, soaked and cooked until very tender; 8 premium sausages of your choice; 1 tbsp Dijon mustard; 2 tbsp extra-virgin olive oil

Published: 31 Oct 06
Updated: 18 Mar 24

If you’ve tried our easy sausage casserole, here’s an alternative. Borlotti beans go brilliantly with sausages and cabbage in this satisfying supper.

Easy
November 2006

Test kitchen approved

Serves 4
1½ hours hands on time, plus soaking and cooking the beans

If you’ve tried our easy sausage casserole, here’s an alternative. Borlotti beans go brilliantly with sausages and cabbage in this satisfying supper.

Nutrition: per serving

Calories: 633kcals
Fat: 44.9g (13.9g saturated)
Protein: 23.6g
Carbohydrates: 35.8g (12g sugars)
Salt: 3.4g

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Ingredients

3 tbsp olive oil
4 onions, diced
50g dry-cured bacon, diced
6 fresh sage leaves
3 whole garlic cloves
1 medium savoy cabbage, outer leaves and core discarded, shredded
1 tbsp tomato purée
110g dried borlotti beans, soaked and cooked until very tender
8 premium sausages of your choice
1 tbsp Dijon mustard
2 tbsp extra-virgin olive oil

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Method

Heat the olive oil in a very large, wide casserole over a medium heat. Add the onions and bacon and fry for a few minutes. Stir in the sage, garlic, tomato purée and some salt. Reduce the heat to low, cover and sweat for 20 minutes.
Add the beans and their liquor to the cabbage. Cook for 30 minutes or until some of the beans are breaking up. Season and remove from the heat.
Meanwhile, griddle or fry the sausages for 10-12 minutes or until cooked through and golden.

Fold the mustard and olive oil into the beans, divide between plates and lay the sausages on top.

Recipe from November 2006 Issue

Nutrition

Nutrition: per serving

Calories: 633kcals
Fat: 44.9g (13.9g saturated)
Protein: 23.6g
Carbohydrates: 35.8g (12g sugars)
Salt: 3.4g

delicious. tips

To cook the beans: Soak in plenty of water for at least a couple of hours, preferably overnight. Drain thoroughly and rinse, then transfer to a saucepan and add cold unsalted water to cover the beans by a few centimetres. Bring to the boil and cook rapidly for 15 minutes, removing any scum. Reduce the heat and simmer until tender. Keep the cooked beans in their stock, unseasoned, until you wish to use them.