@hungryhobbit11: If there’s one place I love an olive more than in a martini, it’s swimming around with a load of beans. This is my saucy sun-dried tomato, olive, sausage and creamy butter beans. Rich, salty, cosy business and absolutely screaming for a loaf of bread. 3-4 5 good-quality pork sausages 1 glass white wine 4 garlic cloves, finely chopped 1 tbsp fennel seeds 1 tbsp dried oregano 100g sun-dried tomatoes, roughly chopped 100g Nocellara olives, pitted (or any olive you like) 1 jar Bold Bean Co butter beans, with their bean stock 200ml chicken or vegetable stock (OR 1 x 400g tin/jar drained butter beans + 500ml stock) Handful of flat-leaf parsley, chopped Parmesan 1 ball mozzarella, torn 1. Heat a drizzle of olive oil in a large frying pan. Add the sausages and cook until deeply golden and crispy all over. Remove from the pan and set aside. 2. Deglaze the plan with a glass of wine, then add the fennel seeds, garlic, oregano, sun-dried tomatoes and olives to the sausage fat and cook for 2 mins until fragrant. 3. Pour in the butter beans along with their bean stalk, followed by 200ml stock. If using drained beans instead, add them with around 500ml stock. 4. Return the sausages to the pan, bring to a simmer and cook for 8-10 mins, until the sauce has reduced and become rich, glossy and slightly creamy from the beans. Season taste 5. Plate up and finish with plenty of chopped parsley, grated Parmesan and torn mozzarella and a final drizzle of good olive oil

Amy Brett

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Region: IT

Sunday 13 September 2026 09:45:52 GMT