- Soaked white beans (500g dried beans soaked in plenty of cold water overnight)
- 2 packets of sausages (16 sausages)
- Two large tins tomatoes
- 2 large onions
- 4 cloves of garlic
- Olive Oil
- Some fresh herbs
- Country Red Wine or something simaler
- Peel and chop onions fairly finely.
- Peel and chop garlic fairly finely
- Open tins of tomatoes and chop up in the tin with a knife or scissors, if you can’t do it in the tin, do it in the saucepan later.
- Get some fresh herbs (not that much, just to taste) and chop them up.
- Use a large heavy pan (the pressure cooker or something with a good lid). Pour in some olive oil and gently fry the onion until its soft, add garlic and fry for just another minute (garlic fries quickly and if overdone tastes bitter). Then add the chopped tomatoes, chop up more if they need it, into small pieces and add the herbs and a slug of wine (or two) for taste.
- Bring the tomato sauce to the boil, drain the beans in a colander and add to the sauce. Bring to the boil again and then simmer on low for at least 2 hours (might need 3 hours) with the pan lid on. The beans need enough sauce to cover them, add more wine if you need to. It will need stirring occasionally. Do not add salt until the end of this cooking period as it hardens the beans. It is cooked when the beans are soft.
- Chop up the sausages into bite size bits, fry gently until golden brown and add to the bean mixture. Simmer for another 30 minutes, then taste and add salt and pepper until its tastes right to you.
- Serve with garlic bread or crust bread.
Another meal to feed a crowd cheaply !