Sausage and beans

Ingredients

• 500 gsausage
• 200 gdried borlotti beans
• 70 gyellow onion
• 50 gred wine
• 500 gpassata
• to tasterosemary
• to tastefine salt
• to tasteblack pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Soak the beans

   Soak the borlotti beans for 8 hours. The next day, drain and rinse them, then put them in a large saucepan and cover with cold water. Bring to the boil, reduce the heat to a simmer and cook for about 50 minutes. Season only at the end of cooking.

2. 2

   Brown the sausage

   Meanwhile, peel and finely chop the onion. Add it to a frying pan with olive oil and cook gently for 6–7 minutes. Add the sausages and brown for 3–4 minutes, stirring occasionally so they do not catch on the bottom. Pour in the wine and let the alcohol evaporate completely.

3. 3

   Cook the tomato sauce

   Add the rosemary sprigs and passata. Season with salt and black pepper, then simmer gently for 35–40 minutes. When the beans are cooked, drain them.

4. 4

   Combine and serve

   Add the beans to the sauce and cook for a further 10–15 minutes so the flavours can mingle. Finish with chopped rosemary and a drizzle of raw olive oil, then serve.

What is sausage and beans?

Sausage cooked with beans and tomato is a familiar, rustic style of Italian home cooking, with regional versions pairing pulses and pork in a slowly simmered sauce. This version uses borlotti beans, whose creamy texture suits the rich tomato and sausage.

The method builds flavour in stages: cook the beans separately, brown the sausage with onion, then simmer everything together. That gives the sauce time to take on the savoury flavour of the meat without overcooking the beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 739 calories, 0g protein, 31g carbs, 54g fat.

The beans and passata supply most of the carbohydrates, while sausage and olive oil contribute much of the fat; the sausage and beans also provide protein. To balance the plate, serve a moderate portion with a generous side of vegetables or salad.

Choose the beans and sausage

Borlotti beans: dried beans need an 8-hour soak before cooking, so plan ahead. Rinse them after soaking and cook in fresh water until tender.

Sausage: use sausages that hold their shape during browning and simmering. The recipe does not specify a type, so choose according to the flavour you prefer.

Build the sauce in stages

Onion first: cook it gently in olive oil for 6–7 minutes, until softened rather than browned. This creates a mild, savoury base.

Wine next: add it after browning the sausage and allow the alcohol to evaporate completely before adding the passata. Scrape the pan as you stir so the browned flavour joins the sauce.

Watch the simmer

Beans: after bringing them to the boil, lower the heat so the water simmers steadily for about 50 minutes. Check for tenderness towards the end, as dried beans can take different amounts of time.

Tomato sauce: keep it at a gentle simmer for 35–40 minutes, then add the drained beans for another 10–15 minutes. Avoid a vigorous boil, which can break up the beans and make the sauce splatter.

Season at the right time

Bean water: add salt only near the end of the beans’ cooking time, as directed. Drain them once cooked before adding them to the sauce.

Tomato sauce: season with salt and pepper when you add the passata, then taste again before serving. Sausage can be salty, so adjust cautiously.

Finish and serve

Fresh rosemary: chopped rosemary added at the end gives the finished dish a fresher herbal note than the sprigs simmered in the sauce.

A little olive oil drizzled over the top is the final touch in the recipe. Serve with bread to mop up the tomato sauce, or add a simple green salad alongside.

Recipe notes & tips

• Soak the dried beans for the full 8 hours before cooking.
• Use fresh water to cook the soaked beans and drain them before adding to the sauce.
• Keep the onion on a gentle heat so it softens without catching.
• Stir occasionally while browning the sausage to prevent the pan base from burning.
• Add salt to the beans near the end of their cooking time, not at the start.
• Finish with chopped rosemary and a drizzle of olive oil just before serving.

Variations

• Use another bean: substitute a similarly sized dried bean, soaking and cooking it according to its needs.
• Change the herbs: use fresh sage in place of rosemary for a different savoury note.
• Add chilli: stir in a little chilli with the passata for a spicier sauce.
• Use white wine: swap the red wine for white wine while keeping the same quantity.
• Serve with greens: add wilted spinach or serve tender greens alongside.

Common mistakes to avoid

• Skipping the soak: dried beans may cook unevenly; soak them for 8 hours first.
• Boiling the beans hard: vigorous cooking can split them; lower the heat to a steady simmer.
• Seasoning beans too early: follow the method and salt them only near the end of cooking.
• Burning the onion: cook it gently for 6–7 minutes and stir as needed.
• Adding beans before they are tender: check them after about 50 minutes and cook longer if necessary.
• Simmering too fiercely: keep the tomato sauce at a gentle simmer to reduce sticking and splattering.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; stir carefully to keep the beans intact.

Frequently asked questions