Toulouse sausage & butter bean casserole

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olive magazine

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Recipe by olive magazine

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1. Brown the sausages in a little oil. Slice into chunks. Brown the bacon in the same pan then add the leeks and garlic and cook till softened.
2. Add back the sausages, the wine, stock and chilli flakes, ans the butter beans. Simmer for 10-15 minutes until the sausages are cooked through. Season and add the parsley.

Know-how

Butter beans are also known as lima beans. They come dried, in tins or in jars

Per serving

474 kcalories, protein 26g, carbohydrate 22.4g, fat 28.6 g, saturated fat 9g, fibre 6.3g, salt 3.66 g

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Ingredients

• 1 glass of white wine
• 6 slices of streaky bacon , chopped
• oil
• a pinch of chilli flakes
• 1 large leek , sliced
• chicken stock , fresh, cube or concentrate, made up to 200ml
• 1 garlic clove , sliced
• a small bunch of parsley , roughly chopped
• 6 sausages (spicy ones, Toulouse are good)
• 2 x 400g tins of butter beans , drained and rinsed

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 mins

Ingredients

• 1 glass of white wine
• 6 slices of streaky bacon , chopped
• oil
• a pinch of chilli flakes
• 1 large leek , sliced
• chicken stock , fresh, cube or concentrate, made up to 200ml
• 1 garlic clove , sliced
• a small bunch of parsley , roughly chopped
• 6 sausages (spicy ones, Toulouse are good)
• 2 x 400g tins of butter beans , drained and rinsed

Per serving

474 kcalories, protein 26g, carbohydrate 22.4g, fat 28.6 g, saturated fat 9g, fibre 6.3g, salt 3.66 g

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