Ingredients

• 350g/12 oz dried flageolet beans, soaked overnight

• 45ml/3 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 450g/1 lb good-quality chunky sausages, skinned and thickly slices

• 15ml/1 tbsp tomato puree

• 30ml/2 tbsp chopped fresh parsley

• 15ml/1 tbsp chopped fresh thyme

• 400g/14 oz can chopped tomatoes

• salt and ground black pepper

• chopped fresh thyme and parsley, to garnish

Serves 4

Method:

1. Drain and rinse the soaked beans and place them in a saucepan with enough water to cover. Bring to the boil, cover the pan with a tight-fitting lid and simmer for about 1 hour, or until tender. Drain the beans and set aside.

2. Heat the oil in a frying pan and fry the onion, garlic and sausage until golden.

3. Stir in the tomato puree, tomatoes, chopped parsley and thyme. Season with salt and pepper, then bring to the boil.

4. Add the beans, then cover with a lid and cook gently for about 15 minutes, stirring occasionally, until the sausage slices are cooked through. Garnish with chopped fresh thyme and parsley and serve immediately.