Serves: 6
Prep time: 15 min
Cook time: 3 hr
INGREDIENTS
200g cannellini beans, soaked overnight, drained
½ cup (125ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 pack of L&S Natural Aussie Snags, casings removed
2 tsp dried chilli flakes
1 tsp fennel seeds
2 x 400g cans cherry tomatoes
3 marjoram sprigs, plus extra cup marjoram leaves, finely chopped
1½ cups (375ml) Beef Stock
Crumbled goat’s cheese and toasted sourdough to serve
METHOD:
1. Place beans in a saucepan and cover with cold water. Bring to the boil and cook, stirring occasionally, for 1 hour or until just tender. Drain, reserving 1 cup (250ml) cooking liquid.
2. Heat 1/3 cup (80ml) oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the sausage and cook, breaking the meat up with a wooden spoon, for 8 minutes or until golden. Add the chilli and fennel seeds, and stir for 2 minutes or until fragrant. Add tomatoes, marjoram stalks, stock, beans and reserved cooking liquid, and bring to a simmer.
3. Cook, stirring occasionally, for 1 hour 30 minutes or until thick and reduced. Season to taste.
4. Meanwhile, combine extra marjoram leaves and remaining 2 tsp oil in a bowl.
5. Scatter beans with goat’s cheese and serve with toasted sourdough spread with marjoram mixture.