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Meg's Recipe: Salsicce E Fagioli

… Sausage and beans!

So, the bean scene is changing and for the better! British beans are back, no small feat as they had fallen out of favour with farmers conventionally growing cereal crops year after year and relying on artificial inputs to boost crop yields.


  • 400g tin of Hodmedod’s Fava Beans
  • 2 garlic cloves, sliced
  • 1 medium onion finely chopped
  • sprig of sage chopped
  • olive oil
  • 6 Roots Traditional Organic Sausages
  • 400g tin of plum tomatoes with juice (squished with your hand)

Beans had been relegated to animal feed status. Those of us growing organically have led the return to crops which naturally build fertility in the soils; beans and peas are essential in our rotations. Simultaneously the nutritional value of beans in our diet has been highlighted and with some clever thinking, a new brand of British organic bean has emerged as a delicious alternative. Grown in Britain since the Iron Age, fava beans are tasty, nutritious and good for the soil. At Roots, we have stocked Hodmedod’s products for a while. Winning BBC Food and Farming Awards 2017 Best Food Producer, they have led the charge. A well-deserved prize for continuing to develop the British bean scene!

This recipe is the quick family supper version of a well-known Tuscan recipe which would normally involve soaking (overnight) and boiling the dried beans first to cook them with garlic and sage, which is great if you are super organised (and really economical), but if not…


Heat the olive oil in a deep sauté pan (or shallow casserole dish). Prick the sausages and add to the pan, frying them over a medium heat, turning occasionally to brown on all sides. Then add the onion, continue to sauté for a few minutes to soften the onions then add the garlic and sage. As soon as these ingredients begin to sizzle add the ‘squished’ tomatoes. Simmer for 15-20 minutes until the tomatoes have melted away in a sauce and finally add the rinsed beans. Check the seasoning is to your taste adding salt and pepper if necessary, you may need to add 125-250ml of water at this stage to thin the sauce a little, then simmer for a further 10-15 minutes.

Serve this dish with crusty bread or some steamed greens, or both.

Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104