4 Portions
• 30 ml olive oil
• 500 g chipolata pork sausages
• 1 onion, halved and sliced
• 2 garlic cloves, finely chopped
• 1 x tin (400 g) chopped tomatoes
• 2 x tins (400 g each) borlotti beans, drained
• 250 ml chicken stock
• 3 sprigs fresh thyme
• salt and freshly ground black pepper to taste
• half a baguette, sliced
Preheat the oven to 200ºC. Heat olive oil in a casserole dish. Fry sausages until browned. Add onion and garlic and sauté until the onion softens. Add tomatoes, beans, stock and thyme. Season with salt and pepper. Cover and turn down the heat. Let it simmer for about 30 minutes. Layer the bread on top and place in the oven. Roast until the bread is toasted and crispy, about 10 minutes.