Ingredients
- 500g roman beans, stem ends trimmed
- 300g good pork sausages
- 100ml extra-virgin olive oil
- 1 medium-sized red onion, peeled and finely chopped
- 2 cloves garlic, minced
- 600g ripe tomatoes, peeled and roughly chopped
- 1/2 cup roughly chopped parsley
- Salt and pepper
Method
Wash the beans well and cut each one in half. Bring a pot of water to the boil and blanch the sausages for two to three minutes, depending on their size.
Remove the sausages from the water and place them on a plate to cool.
Heat the olive oil in a pan and lightly fry the onion and garlic until transparent and fragrant. Add the chopped tomatoes and two good pinches of salt. Stir well and simmer for 10 minutes. Cut the beans into five- to six-centimetre lengths and add to the pan. Stir well and keep simmering for 10 minutes. Slice the blanched sausages and add. Stir in the parsley and keep simmering for a further five to six minutes, until the beans are tender.
Taste for salt and adjust if needed. Add a few turns of fresh pepper and stir. Remove from the heat and allow to cool a little before serving with good bread.
