Fagioli all'Uccelletto con Salsiccia (Tuscan Sausage and White Beans)
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Ingredients
- 400 g italian-style pork sausages
- 20 ml olive oil
- 3 garlic cloves
- 400 g tinned plum tomatoes
- 400 g tinned cannellini beans
- 8 fresh sage leaves
- 200 g day-old crusty bread
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 27.7 g
- Carbohydrate
- 45.2 g
- of which sugars
- 5.6 g
- Fat
- 31.3 g
- of which saturates
- 10 g
- Fibre
- 8.4 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium-high heat and fry the sausages for 8-10 minutes, turning, until browned and cooked through with no pink remaining. Lift out and slice thickly.
- 2
Add the garlic and sage leaves to the pan and cook for 1 minute.
- 3
Add the plum tomatoes, breaking them up with a spoon, and simmer for 8 minutes.
- 4
Drain and rinse the cannellini beans and stir them in with the sliced sausages. Simmer for a further 5 minutes until everything is heated through.
- 5
Serve with the crusty bread.
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