appetite magazine
Hooba ‘chorizo’ sausage with cannellini bean sauce
 
 
Serves: 4
Ingredients
  • 1 tbsp + 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp crushed red chilli
  • 1 tsp red bell pepper flakes
  • 400g tin chopped tomatoes
  • 400g tin canellini beans, rinsed and drained
  • 1 tbsp baby capers, rinsed and drained
  • 2 tbsp chopped fresh flat-leaf parsley
  • 12 Hooba chorizo-style sausages
  • steamed greens to serve
Method
  1. Heat a frying pan over medium-low heat and add 1tbsp olive oil. Add the onion and cook, stirring occasionally, for 5 mins or until soft, then add the garlic, chilli and bell pepper flakes, and cook, stirring, for 1 min. Add tomatoes and bring to the boil. Simmer for 5 mins. Add the beans and capers and simmer for 5 mins or until the mixture thickens. Season with pepper and add half the parsley.
  2. Heat a large non-stick frying pan over high heat. Add a little olive oil and cook the sausages 2-3 mins each side or until cooked through. Divide the sausage among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed greens.
Recipe by appetite magazine at https://www.appetitemag.co.uk/hooba-chorizo-sausage-with-cannellini-bean-sauce/