Napolina Light in Colour Spray Olive Oil
6 good quality pork and herb sausages
400g can Napolina Butter Beans, drained
400g can Napolina Cannellini Beans, drained
400g can Napolina Cherry Tomatoes
2 large peppers, sliced into strips
2 cloves garlic, finely chopped
1 red onion, finely chopped
200ml vegetable stock
Handful of basil leaves, finely chopped to serve
Salt and black pepper
Lightly spray a frying pan with light in colour olive oil and brown 6 good quality pork sausages.
Meanwhile chop a red onion, 2 cloves of garlic and 2 large peppers. Add to the pan, frying for 10 minutes until softened.
Remove the sausages and slice into 2cm pieces before returning to the pan.
Drain a 400g can butter beans and 400g can cannellini beans and add to the pan along with a 400g can cherry tomatoes and 200ml vegetable stock.
Simmer for 20 minutes until the sauce has started to thicken. Season with salt and pepper and stir in chopped basil leaves.
Serve with crusty bread.