Neven Maguire's Pot Roasted Sausages with Butter Beans 

INGREDIENTS

• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 2 Packs Simply Better 6 Irish Pork Spring Onion & Black Pepper Sausages
• 1 Large Onion, diced
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 2 Garlic Cloves, finely chopped
• 1 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 2 Heaped Tbsp. Simply Better Italian Tomato Puree
• 1 Tin Simply Better Italian Chopped Tomatoes
• 2 Tbsp. Simply Better Handmade Hot Ketchup
• 2 Cartons Simply Better Organic Butter Beans, drained & rinsed
• 2 Tbsp. Chopped Fresh Flat-Leaf Parsley
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Sourdough Baguette, to serve

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat the oil in a skillet pan over a medium heat and sauté the sausages for about 2 minutes until lightly browned. Transfer to a plate and set aside.
2. Add the onions and sauté for 4–5 minutes until softened. Add the bacon lardons and cook for another 2–3 minutes until lightly golden. Stir in the garlic and sprinkle over the sweet & smoky seasoning, sautéing for another minute.
3. Increase the heat, then pour in the stock and allow to bubble down, reducing the liquid by half. Stir in the tomato purée, chopped tomatoes and hot ketchup. Fold in the beans, season to taste, and bring to a simmer, stirring.
4. Tuck the sausages back in and bake for 25 minutes until the beans are bubbling and the sausages are cooked through. Scatter over the parsley and bring straight to the table. Ladle into deep bowls and serve with chunks of sourdough bread.

Neven’s Top Tip:
A great dish to make in advance – simply prepare up to the point before baking, store in the fridge for up to 3 days, and just increase the cooking time by 15 minutes.