Sausages with borlotti beans
- November 2006
- Serves 4
- 1½ hours hands on time, plus soaking and cooking the beans
Borlotti beans go brilliantly with sausages and cabbage in this satisfying supper.
- 44.9g (13.9g saturated)
- 35.8g (12g sugars)
To cook the beans: Soak in plenty of water for at least a couple of hours, preferably overnight. Drain thoroughly and rinse, then transfer to a saucepan and add cold unsalted water to cover the beans by a few centimetres. Bring to the boil and cook rapidly for 15 minutes, removing any scum. Reduce the heat and simmer until tender. Keep the cooked beans in their stock, unseasoned, until you wish to use them.
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