Tomato, merguez sausage and cannellini summer stew

Method

1. Heat the olive oil in a large sauté pan a high heat. Roughly chop the sausages and fry until browned and beginning to crisp around the edges. Transfer to plate. Lower the heat to medium.
2. Slice the onion, then add to the pan and fry for 5 minutes or until softened, crushing the garlic clove into the pan after a couple of minutes.
3. Quarter the tomatoes, then add to the pan with the chicken stock and bring to a simmer. Season and stir, then simmer for 5 minutes.
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4. Drain and rinse the cannellini beans, then add to the pan with the browned sausages. Simmer for 10 minutes or until the sausages are cooked through and the sauce is thickened.
5. Roughly chop the parsley, then stir through the stew. Divide among 4 serving bowls. Sprinkle with ground black pepper, then serve with crusty bread, if you like.