Italian sausages and beans with garlic ciabatta
Once you've tried this recipe you'll want to do it over and over again! It's so easy and jam-packed with protein.
6 tablespoons olive oil, plus extra for brushing2 red onions, peeled and thinly sliced 1 tablespoon chopped fresh rosemary 1⁄2 teaspoon dried chilli flakes2 x 400g tins of borlotti beans2 x 400g tins of cannellini beans900g Italian sausages or good-quality pork sausages, cut into pieces 4cm long 400ml hot vegetable stock1 tablespoon tomato purée3 tablespoons chopped fresh at-leaf parsley, plus extra to garnish1 ciabatta loaf, cut diagonally into slices2cm thick1 large garlic glove, peeledSalt
Heat the oil in a large, heavy- based saucepan or flameproof casserole dish over a high heat. Add the onions, rosemary, chilli flakes and salt. Fry for about 12 minutes, stirring occasionally.
Meanwhile, drain any excess juices from the top of the beans. Do not drain completely, as the juices will help to create a smooth, thick sauce. Set aside.
Add the sausages to the pan and fry for 10 minutes, stirring every couple of minutes. Add the beans, stock and tomato purée, season with salt and bring to the boil.
Reduce the heat to medium and cook for 20 minutes (uncovered), stirring frequently. Remove from the heat, stir in the parsley and let it rest for 10 minutes. Meanwhile, preheat a ridged cast-iron chargrill pan over a high heat for 5–10 minutes.
To make the garlic ciabatta, rub or brush a little oil on both sides of the bread. When the pan is very hot, lay the ciabatta in the pan and grill for about 1 minute each side or until dark golden brown. Rub the garlic clove over both sides of the toasts.
Divide the sausages and beans among warm bowls, sprinkle over the parsley and serve immediately with the garlic ciabatta.