A hearty stew of beans, greens, and sausages, inspired by a meal at Dal Cordaro trattoria in Rome, offers a comforting and versatile dish that can be adapted to both dried and tinned beans. The recipe, developed by food writer Rachel Roddy, captures the essence of traditional Roman cooking with minimal fuss.
The dish begins by browning 4-8 pork or vegetarian sausages in olive oil, then setting them aside. A diced onion is softened in the same pan with sage, before adding a 400g tin of crushed plum tomatoes, tomato concentrate, red chilli flakes, and salt. The sauce simmers for 10 minutes, with the tomatoes broken down further.
The sausages are returned to the pan with a glass of warm water, and the stew simmers for 20-25 minutes, turning the sausages regularly. For vegetarian sausages, adjust the cooking time as needed. Two tins of drained borlotti or cannellini beans are stirred in and cooked for five minutes, followed by 250g of greens such as spinach or endive, which are wilted into the sauce.
The stew is seasoned with salt and pepper to taste. It can be served with thick slices of toast rubbed with garlic and brushed with melted butter or olive oil for mopping up the sauce. The recipe also works with soaked and cooked dried beans, using some of the cooking broth for extra flavour.
Roddy notes the convenience of tinned beans, but highlights the benefits of cooking dried beans, including reduced packaging and cost savings. The dish is described as accommodating, with the plump, jellied texture of poached sausages complementing the rich tomato sauce.
