date:May 08, 2014
Ingredients
1 tablespoon olive oil
500g extra-lean beef chipolata sausages
1 medium brown onion, halved, sliced
2 garlic cloves, crushed
400g can cannellini beans, drained, rinsed
800g can diced tomatoes
1/4 cup barbecue sauce
1 tablespoon brown sugar
Chopped fresh flat-leaf parsley leaves and crusty bread, to serve
Method
1. Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes