Munch On Brunch .
GOOD FOR YOU BECAUSE … cannellini beans are fat-free and may help control blood pressure.
You can easily make this vegetarian by using non-meat sausages as the recipe uses vegetable stock.
1 x 400g cannellini beans
1 red onion peeled, washed and sliced
1 tablespoon dried rosemary
1 tablespoon garlic granules
2 bay leaves
2 tablespoons Tomato Ketchup
2 tablespoons Worcestershire Sauce
2 tablespoons dried parsley
1 tablespoon salt
1 tablespoon white pepper
8 pork sausages cut into 4 or 8 vegetarian sausages
1 red onion washed and chopped
1 leek washed and sliced
1 red pepper deseeded washed and chopped
2 teaspoons salt
1 x 400g can chopped tomatoes
2 tablespoons tomato puree
2 tablespoons Dijon Mustard
150 ml vegetable stock
4 slices granary wholemeal bread
Small amount of butter
Pinch black pepper
1. Drain the canned cannellini beans, completely rinse them and place in a bowl of water overnight. Re-rinse the beans; place in a medium-sized casserole and cover the beans with water, add the chopped onion, dried rosemary, garlic granules and bay leaves. Bring the casserole to the boil; once boiling, simmer for 60 minutes on a low heat. After 60 minutes, skim any foam off the cannellini beans and salt the water. Remove from the heat for ten minutes, then drain half the water and rest the beans.
2. In a small bowl mix together the Tomato Ketchup, Worcestershire Sauce, dried parsley, salt, and white pepper. Stir to combine the ingredients. Cover the bowl over; set aside.
3. Pre-heat the oven to 160 degrees C. Drizzle olive oil into a skillet, warm through for several minutes, then add the sausages and cook until they are brown on both sides.
4. Add the chopped onion, leek, and red pepper. Cook for a further five minutes on a low heat.
5. Add the tin of tomatoes, pour in the Ketchup-Worcestershire mix; combine with the tomato puree, Dijon Mustard and the stock. Bring to the boil and simmer for 15 minutes.
6. Return the casserole of beans back to the hob and warm on a low heat, transfer the vegetables and Tomato-Worcester mix and cook for 90 minutes in the oven or until the bean sauce becomes a thick consistency.
7. Toast the bread and butter; pour the sausage and beans on top, season with black pepper. removing the bay leaves before serving.