Serves 4. Preparation time 10 minutes. Cooking time: 30 minutes.
2 Tablespoons Olive Oil
1lb Pork Sausages
1 Onion peeled and Chopped.
2 Cloves Garlic, peeled and crushed.
1 Level tablespoon plain flour.
1/4 pint chicken stock
14oz can chopped tomotoes
12oz frozen broad beans or fresh.
1 level teaspoon dried marjoram
1/2 level teaspoon salt
Freshly ground black pepper
14oz can flageolet beans rinsed and drained
8oz frozen or canned sweetcorn kernels.
1. Heat the oil in a large frying pan and brown sausages in it for 8 minutes turning occasionally. Move them to a plate cover with kitchen paper to drain.
2.Pour off any excess oil from the pan, then add the onion and soften over a moderate heat for 3 minutes, then mix in the garlic and friy for 1 minute.
3. Stir in the flour, pour on the stock and tomatoes and bring to the boil, stirring. Add the broad beans, marjoram, salt and papper and bring back to the boil. Cover and simmer for 10 minutes.
4.Cut the sausages into thick pieces and stir them into the pan with the flageolet beans and sweetcorn. Cover and simmer for 5 minutes or until the sausages are cooked completely then serve. |
|