Sausage and borlotti beans in red wine and sage

Ingredients

For 1 serving

• Italian sausage80 g
• Cooked borlotti beans180 g
• Red wine60 ml
• Tomato passata100 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Whole wheat bread30 g
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Remove the sausage casing and crumble the meat; peel and crush the garlic, rinse and drain the borlotti beans.
2. Heat the oil in a pan over medium heat with the garlic and sage, add the sausage and brown it for 5 minutes, breaking it up with a wooden spoon, until golden.
3. Pour in the red wine and let it evaporate for 2 minutes over high heat, until you can no longer smell the alcohol.
4. Add the borlotti beans and passata, bring to a gentle simmer and cook over low heat for 15 minutes, stirring now and then, until the sauce is thick and coats the beans; remove the garlic.
5. Meanwhile, slice the wholemeal bread and toast it for 2–3 minutes, until crisp.
6. Finish with a grind of black pepper and serve with the toasted bread.