Pork and Bean Broth
78 / 100
- 4 Pork sausage (halved)
- 6 cups chicken stock
- 2 ½ Tbsps olive oil
- 1 red pepper (seeded and finely diced)
- 1 small zucchini (finely diced)
- 1 large onion (chopped)
- 2 sprigs thyme
- 1 ½ cups dried Flageolet beans (drained)
Heat the olive oil in a large casserole dish over a moderate sheet. Sear the sausages until golden brown in colour all over. Remove and drain on kitchen paper.
Saute the onion, red pepper and courgette for 4-5 minutes, stirring occasionally, until softened.
Add the thyme sprigs, beans and sausages then cover with the stock
Bring to the boil then reduce to a simmer and cook for 20-25 minutes until the sausages are cooked and the beans are soft.
Adjust the seasoning as necessary, then serve in bowls.