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Sausages with Lima Beans

Updated February 23, 2016

A fresher version of pork and beans, this satisfying supper dish is especially good on a cold winter evening.

Freezing Information: Can be frozen for up to 3 months.

Leftovers can be reheated and eaten with crusty bread to mop up the juices.

4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodbroiling, sauteeing

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturegarlicky, hot & spicy, meaty, winey

Ingredients

  • 12 sweet Italian pork sausages
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 celery rib, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup white wine
  • One 14.5oz (411g) can chopped tomatoes
  • 3 tbsp ketchup
  • 1 tsp sweet paprika
  • Salt and freshly ground black pepper
  • 1½ cups thawed frozen lima beans
  • 1 tbsp chopped basil or parsley

Instructions

Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Prick the sausages with a fork. Arrange on the broiler rack and broil about 10 minutes, turning occasionally, until cooked through. Transfer to a plate.

Meanwhile, heat the oil in a saucepan over medium-low heat. Add the onion, celery, and garlic, and cook, stirring frequently, about 5 minutes, or until softened. Increase the heat to medium-high and add the wine. Bring to a boil, then stir in the canned tomatoes with their juices. Stir in the ketchup and paprika, season with salt and pepper, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until lightly thickened.

Stir in the lima beans and sausages. Simmer for 10 minutes. Sprinkle with basil and serve hot.

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