10 thin beef sausages
4 tsp extra virgin olive oil
1 large red onion, thinly sliced
2 red capsicums, seeded, thinly sliced
400 g canned cannellini beans, drained, rinsed
500 ml chicken stock
300 g fresh baby spinach leaves, chopped
Salt and pepper, to season
rustic baguette, sliced, to serve
- Put sausages and 2 tsp of the oil in a large non-stick frying pan over a medium-high heat and cook until browned all over and cooked through. Remove from pan and slice each into 3 pieces on the diagonal.
- Add remaining oil to pan with onion and capsicum, stirring until soft. Pour in cannellini beans and stock then increase heat to high and bring to a simmer. Cook for 5 minutes then return sausages to pan. Cook, stirring, until combined.
- Stir in spinach and cook, stirring, for a further minute or until spinach is just wilted. Season and spoon into serving bowls. Serve with sliced baguette.