Ingredients

  • 1 tbsp sunflower oil
  • 16 chipolatas (try chorizo ones for a bit of chilli heat)
  • 2 onions, sliced
  • 2 celery sticks, sliced
  • 8 garlic cloves, sliced
  • 1 rosemary sprig
  • 600ml chicken stock
  • 2 x 400g cans butter beans, drained
  • 75g butter, cubed
  • small pack parsley, leaves picked and chopped
  • 2 lemons, zested
  • crusty bread, to serve

 

Method

  • STEP 1

    Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.

  • STEP 2

    Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.