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Gino's sausage and beans with rosemary

Gino shares with us one of his favourite pastimes when he’s home in Sardinia - cooking on the beach. Today he makes his daughter Mia’s favourite meal, salsicce e fagioli - that's sausage and bean stew - for us.

Gino's salsicce e fagioli

Serves: 4 - 6

Ingredients

6 tbsp olive oil, plus extra for brushing

1 tbsp rosemary leaves, roughly chopped

½ tsp dried chilli flakes

2 medium size onions, peeled, cut in half and thinly sliced

1 tsp fine salt

1kg Italian sausages or good quality pork sausages

4 x 400g tins beans borlotti, red kidney and cannellini

400ml hot vegetable stock

1 tbsp tomato puree

3 tbsp freshly chopped chives

1 loaf crusty bread, to serve

Method

  • Place a large pan on a high heat and pour in the oil with the rosemary, chilli, onions and salt. Stir all together and fry for 12 minutes. Stir occasionally.

  • Meanwhile, place the sausages onto a chopping board and cut into 4cm pieces. Set aside.

  • Open the tins of beans and drain off any excess juices on top of the beans - please do not drain the beans completely as the juices will help you to create a smooth thick sauce. Set aside.

  • Add the sausages into the saucepan with the onion and fry for 10 minutes. Stir every 2 minutes allowing the sausages to seal all over in the oil.

  • Add in the beans with the vegetable stock and tomato puree. Stir all together and bring to the boil.

  • Lower the heat to medium and cook for 20 minutes, lid off and stirring every 3 to 4 minutes.

  • Stir in the chives and serve with crusty bread

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Weekdays 10am-12:30pm