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For 4 Person(s)
Ingredients
- 200 g Hodmedod's split dried fava beans or 1 can Hodmedod's cooked fava beans in water
- 400 g can of chopped tomatoes
- 250 ml chicken or vegetable stock (or 250ml water and one stock cube)
- 2 sprigs of rosemary
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 500 g herbed or Toulouse sausages (or vegetarian) sausages
- 100 g streaky bacon cut into strips (optional)
Directions
Using Dried Beans
Rinse the fava beans and bring to the boil in about half a litre of cold water.
Cook for around 10 minutes and drain off excess water.
Put the beans, tomatoes, stock, rosemary, garlic and bay leaves into a pan and simmer for 10 to 15 minutes.
While this is simmering, cook the bacon and gently brown the sausages.
Add to the bean mixture.
Place in a casserole dish with no lid and bake for an hour at 160C.
Serve straight from the casserole.
Using Canned Beans
Put the tomatoes, stock, rosemary, garlic and bay leaves into a pan and simmer for 10 to 15 minutes.
While this is simmering cook the bacon and gently brown the sausages.
Add the sausage and bacon, and the drained beans, to the stock mixture.
Place in a casserole dish with no lid and bake for an hour at 160C.
Recipe notes
Serve straight from the casserole.
Makes: 4
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