Italian sausages and beans with tomatoes, anchovies and sourdough


  • Serves 4 people

The beans alone are a great flavour-packed dish, but the sausages make it a more robust meal.

  • 140 ml olive oil
  • 80 gm sourdough, coarsely torn
  • 3 garlic cloves, thinly sliced
  • 4 anchovy fillets
  • 2 tbsp thyme
  • 150 ml dry white wine
  • 200 gm (1 cup) each canned cannellini, butter and borlotti beans, rinsed and drained
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • Finely grated rind and juice of 1 lemon
  • 6-8 Italian pork sausages
  • 400 gm cherry tomatoes, halved
  • ½ cup (loosely packed) flat-leaf parsley
  • 1 tsp red wine vinegar
01   Heat 40ml oil in a frying pan over medium-high heat. Add and stir until golden and crisp (2-4 minutes). Set aside on absorbent paper.
02   Heat 80ml oil in a frying pan over medium-high heat. Add garlic and sauté until tender (5-7 minutes). Add anchovies and thyme and stir to combine until anchovies begin to break down (1-2 minutes). Add wine and beans and reduce slightly (1-2 minutes). Add extra-virgin olive oil, lemon rind and juice. Season to taste and set aside.
03   Heat remaining oil in large frying pan over medium-high heat and cook sausages, turning occasionally, until browned and cooked through (6-8 minutes).
04   Combine tomatoes and parsley in a bowl. Add vinegar, drizzle with extra-virgin olive oil and season to taste. Serve beans, topped with sausages and tomato mixture, and scattered with crumbs.
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