A MONTHLY COLUMN SUPPLIED BY WAITROSE
Sausages with tomatoes and butter beans
250g Waitrose butter beans, soaked for 8 hours, then rinsed, simmered for
1 hour and drained
15ml (1 tablespoon)
Waitrose sunflower oil
8 Waitrose free range
6 thick cut Waitrose British rindless back rashers, chopped
1 large onion, finely chopped
400g can Waitrose
150ml (1/4 pint) red wine or vegetable stock
salt and freshly
ground black pepper
1 pack Waitrose fresh chives
Prepare the butter beans – if you dont have time to prepare dried beans, use two 424g cans of Waitrose butter beans and drain them in a colander.
Heat the oil in a large skillet (with a lid, if cooking on an Aga), then brown the sausages all over. Add the bacon and onion about half way through the browning. Add the drained butter beans, the tomatoes, wine or stock and season, then bring to a gentle boil. Either simmer for 30 minutes on the hob, or cover the pan and cook in the roasting oven of the Aga – either with the shelf on the floor or on the lowest runner, depending on your pan.
Remove the sausages from the pan, then boil the beans and tomatoes quickly to reduce them to a thick broth, if necessary. Season to taste, then add the snipped chives.
Serve the sausages and bacon on a bed of the beans, with plenty of freshly cooked vegetables and a good dollop of English mustard.