• TO DRINK: Springfield Whole Berry Cabernet Sauvignon or, if you prefer, cold, hopsy Leffe Beer.

    Fagioli in umido alla paesana (bean stew with Italian sausage)

    Serves: 4
    Cooking Time: 1 hour 10 mins


    • 45ml (3 tbsp) olive oil
    • 4 Italian sausages
    • ½ medium onion, chopped
    • 1 garlic clove, chopped
    • 2 sprigs fresh thyme
    • 2 sprigs fresh oregano
    • 1 carrot, cubed
    • 1 potato, cubed
    • salt and freshly ground black pepper, to taste
    • 60ml (¼ cup) dry white wine
    • 125ml (½ cup) chicken stock
    • 1 x 200g tin cannellini beans, drained and rinsed
    • 1 x 200g tin red kidney beans, drained and rinsed
    • 1 x 410g tin whole Italian peeled tomatoes
    • fresh flat-leaf parsley, chopped
    • ciabatta, sliced to serve



    In a pot heat the olive oil on a medium heat. Fry the sausages, turning them until they have browned lightly and evenly on all sides. Remove from the pot and set aside.


    Reduce the heat and add the onions, stirring until translucent. Add the garlic, thyme, oregano, carrots, potatoes and season. Stir for about 5 minutes before replacing the sausages in the pot.


    Add the wine and reduce before adding the chicken stock. Simmer for a further 10 minutes.


    Add the beans and tomatoes. Reduce to a low heat and simmer for 30 – 45 minutes. Serve sprinkled with the parsley and ciabatta.