sausage and beans

 

serves 4

1 tbsp olive oil
1 onion, finely chopped
100g pancetta, cubed
1 garlic clove, crushed
2 anchovies
1 tsp thyme, finely chopped
½ tsp dried oregano
1 tsp mild curry powder
400g tin chopped tomatoes
2 x 400g tins cannellini beans, drained and rinsed
Salt and pepper
1 slice sourdough bread, cut into chunks
125g yellow cherry tomatoes
200g green tomatoes
4 sausages (ideally Italian fennel sausages)
50ml olive oil

To serve
Handful of parsley
1 green chilli, finely sliced
1 red onion, very finely sliced
1 tsp red wine vinegar
4 x fried eggs

1 Preheat the oven to 180C/Gas 4. Heat the olive oil in a large frying pan over a medium heat and fry the onion, stirring occasionally, for 5 minutes until soft. Add the pancetta and garlic and fry until the pancetta is golden. Add the anchovies, thyme, oregano, curry powder and tinned tomatoes. Cook until the sauce thickens, then tip in the cannellini beans and cook for a further 2-3 minutes, until the sauce coats the beans. Season to taste with salt and black pepper.

2 Put the sourdough, tomatoes, sausages and olive oil into a large roasting tray and roast in the oven for 25-30 minutes until everything is caramelised and the sausages are cooked.

3 Toss together the parsley, green chilli, red onion and vinegar and serve on top of the fried eggs alongside the sausage bake.