Serves: 4
Ingredients
Method
1. Heat a large frying pan and fry the chipolata sausages for 6-8 minutes, shaking the pan frequently until browned.
2. Add the onions, garlic, flageolet beans and stock and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes.
3. Stir in the pesto and green beans and cook for a further 10 minutes until the beans are tender and the juices slightly thickened. Serve in shallow bowls.
Ingredients
- 375g pack Waitrose 12 Pork & Herb Chipolatas
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 x 400g cans essential Waitrose Flageolet Beans, rinsed and drained
- 500ml chicken stock
- 3 tbsp Waitrose 1 Pesto Alla Genovese
- 200g pack fine green beans, halved
Method
1. Heat a large frying pan and fry the chipolata sausages for 6-8 minutes, shaking the pan frequently until browned.
2. Add the onions, garlic, flageolet beans and stock and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes.
3. Stir in the pesto and green beans and cook for a further 10 minutes until the beans are tender and the juices slightly thickened. Serve in shallow bowls.