3 pork sausages
3 tbsp olive oil
½ onion, chopped
1 rasher smoked bacon, chopped
200ml/7fl oz hot chicken stock
75ml/2½ fl oz white wine
1 pinch chilli flakes
Salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh chives
½ tin cooked mixed beans, drained
1 garlic clove, chopped
Bring a pan of water to the boil, add the sausages and simmer for 4-5 minutes, or until the fat has risen to the surface of the water. Remove from the pan with a slotted spoon and, when cool enough to handle, cut them into pieces.
Heat one tablespoon of the oil in a frying pan over a medium heat, add the chopped onion and bacon and fry for 3-4 minutes, or until the onions have softened and are golden-brown.
Add the chopped sausages, hot stock, wine and chilli flakes and season with salt and freshly ground black pepper. Bring to a simmer for 3-4 minutes, then stir in the chopped herbs and remove from the heat.
Heat the remaining oil in a separate frying pan, add the beans and garlic and fry for 3-4 minutes, or until the garlic has softened.
Add the fried beans and garlic to the sausage mixture and stir well to combine. Cook for a further 1-2 minutes until the mixture has heated through. Serve immediately.