Sausages and Beans Preparation Time: 20 minutes (plus soaking time) | Cooking Time: 1 hour 30 minutes 1 1/4 cups dried haricot beans 50g butter 500g pork sausages 2 medium brown onions (300g), chopped coarsely 3 cloves garlic, crushed 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh sage leaves 1 teaspoon fresh thyme Salt, to taste 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 400g tin tomatoes, chopped Soak haricot beans overnight in large bowl of cold water.

Drain beans, place in large saucepan; cover with cold water. Bring to a boil; simmer, covered, 1 hour or until beans are tender. Drain; set aside.

Melt butter in large heavy-based frying pan. Prick sausages with a fork, add to pan; cook 8 minutes or until browned all over and cooked through. Set aside.

Add onion and garlic to same pan; cook until onion is golden brown and soft.

Drain excess fat from pan, add cooked sausages, herbs, salt and pepper; stir well. Return pan to heat, add beans, wine and undrained tomatoes; simmer, uncovered, stirring, until sausages and beans are heated through and liquid has thickened. Serve topped with a sprig of thyme, if desired.

SERVES 4

TIP: If you prefer, use two 400g cans haricot beans, drained and rinsed, and omit steps 1 and 2.

This recipe can be made with beef sausages instead of pork. If using beef sausages, substitute fresh marjoram for the sage.