This is such a cinch to make but tastes fabulous (my sister demands it when she comes over for supper). You probably have all but the sausages hanging around at the back of the cupboard. Nigel Slater scores again with this simple, hearty recipe.

Ingredients
(ever so slightly adapted) from Nigel Slater in the Observer

1 medium onion
2 large cloves garlic
1 tablespoon fennel seeds
2 bay leaves
5 sausages
500g passata
2 tablespoons wholegrain mustard
2 tbsp olive oil
1 can butter beans (plus a half/small can if you can find it, no biggie if not)

Serves 2-3

1 Peel onion, cut in half, then into 6 or so thick segments
2 Warm a 10cm pool of olive oil in a heavy bottomed pan, add onions and cook for 3-4 minutes
3 Add fennel seeds, bay leaf and garlic (crush or chop) and sausages, brown lightly all over
4 Add passata and 1 tablespoon mustard, bring to boil and then put in drained and rinsed butter beans and S&P
5 Simmer for 20-25 minutes (I like to chop sausages up into 3 pieces after about 10 minutes - just to be sure they cook through)
6 Stir in last tablespoon of mustard and serve with a bit of green salad, a hunk of bread and a spicy wine.

Tags: butter beans, casserole, easy supper, passata, sausages

This entry was posted on Wednesday, October 22nd, 2008 at 7:44 pm by urban foodie and is filed under Kid Friendly, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.