Ingredients
400g cannelini beans soaked in water over night (or use a tin of precooked)
200g diced smoked streaky bacon
8 large rustic sausages ( I am using Jane Russel’s venison sausages)
1 chopped celery stalk
1 diced white onion
2 peeled and diced carrots
4 crushed garlic cloves
1 small tin of chopped tomatoes
2 table spoon of olive oil
1 bay leave
2 to 3 pinches of sea salt
1 pinch of cracked black pepper
Method
Soak the cannelini beans overnight in water in the fridge. Fry off the bacon and sausages in a large stock pot on medium heat with 2 tablespoons of olive oil until golden brown. Add the chopped vegetables and seasoning and stir in for 2 minutes. Add the drained soaked beans and chopped tomatoes and bay leave. Cover with cold water up to 1 cm above the beans and bake in the oven at 130℃ for 1.5 to 2 hours lid on.
