Ingredients

• 150ml/5fl oz olive oil
• 8 Italian pork sausages (available in most supermarkets or good delis)
• 4 tbsp chopped fresh rosemary
• 2 cloves garlic
• cut in quarters
• 1 tsp finely chopped dried chilli
• 4 carrots
• peeled and finely chopped
• 4 celery sticks
• finely chopped
• 2 x 400g/14oz tinned borlotti beans
• drained and rinsed
• 2 x 400g/14oz tinned cannellini beans
• drained and rinsed
• salt to taste
• 400ml/14fl oz boiling water
• 20 cherry tomatoes
• halved
• crusty bread of your choice
• extra virgin olive oil
• 2 cloves garlic

Directions

• For the casserole
• in a large saucepan
• heat the olive oil until hot. Shallow fry the sausages
• rosemary
• garlic and the chilli for one minute.
• Add the carrots and celery and fry for a further three minutes.
• Add the borlotti and cannellini beans and season with salt.
• Add the boiling water
• cover with a lid and leave to simmer on a low heat for 20 minutes.
• Remove the lid
• remove the sausages and cut into three pieces.
• Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
• For the garlic bread
• slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.
• Once ready
• rub the garlic over the warm bread.
• Serve the garlic bread immediately with the casserole.