Instructions

1. Heat half of the oil in a casserole dish, then fry the chipolatas.
2. Meanwhile, finely chop the onion, garlic and rosemary leaves. Cut the carrot and pimento into small chunks.
3. When the sausage are golden, transfer them to a plate. Add the onion to the pot and fry until soft, then add the garlic, rosemary, carrots and red peppers. Stir for a minute, then add the tomato purée. Stir for a few seconds, then add the passata, water, stock powder and borlotti beans.
4. Bring to the boil, cover and cook for 10 minutes over medium heat.
5. Cut each chipolata into 3 pieces and add these to the stew together with the green beans. Season to taste. Add more water if it’s too thick.
6. Cook for another 5-10 minutes, then stir in the parsley and serve.