2 large villagers Sausages (i.e. Toulouse, Spicy Sicilian, Mardi
2 tbls extra virgin olive oil
1 large onion (diced)
1 large clove of garlic (crushed)
200g chopped tomatoes
400g haricot or flageolet beans (drained & washed)
1 tbls tomato puree
1 sprig fresh thyme
Salt & pepper to taste
1. Place sausages on a baking tray and cook under a grill for
20 minutes or until golden brown. Put to side to cool reserving
the juice as well.
2. Fry onions & garlic in a casserole dish until onions
become translucent. Add tomato puree & fry the mixture for
about 5 min. Now add the chopped tomatoes and the thyme and
cook for a further 10 min.
3. Drain and wash the beans, then add them to the tomato mixture
and simmer for approximately 15 min.
4. Slice the sausages in 2cm big chunks, add them to the casserole
as well as the remaining juice from the baking tray and heat