Ingredients:
1 (400 g) cans butter beans
4 slices of rindless streaky bacon
2 tablespoons vegetable oil
1 red onions, chopped
2 cloves garlic, minced
6 sage leaves, shredded
1 bay leaves
2 carrots
8 hearty pork sausage links
300 ml beer
salt and pepper
Directions:
Slice the bacon rashers into chunky pieces.
Heat the oil in a heavy-bottomed, medium-sized pan and add the bacon, stirring with a wooden spoon to break up the pieces.
Gradually increase the heat, cooking until crisp and all the fat has melted.
Stir onion, garlic, sage and bay leaf into the bacon.
Season lightly with salt and generously with pepper and cook, stirring often, for 5 minutes.
Peel the carrots and slice them into chunks, then stir into the onions and cook, stirring often, for a further 5 minutes until the onion is slippery and wilted.
Cut the sausages into 4 or 5 pieces.
Increase the heat and stir the sausages into the pan.
Brown them thoroughly all over, then add the beer.
Increase the heat, stir well and bring the liquid to the boil.
Tip the beans into a sieve or colander, rinse under running water, shake dry and add to the pan.
Return to the boil, then reduce the heat, partially cover the pan and cook gently for 30 minutes until the sausages are cooked through and the carrots are tender.
Check the seasoning.
Serve immediately or leave overnight and reheat the next day.
Servings: 2-3
Time preparation: 20 min.
Time total: 60 min.