Bean tomato stew with rosemary and chipolata sausage

Name: bean tomato stew with rosemary and chipolata sausage
Cook time: 18 min
Total time: 18 min
Yield: 4
Ingredients: 410 g Italian stir fry beans broccoli bin,; 3 el traditional olive oil; 225 g pig shipolata Organic; 330 g tomato frito package; 4 sprig of rosemary container of 15 g; 425 g borlotti canned beans leaked out; 90 g Grana Padano cheese flakes

Spicy stew of Italian stir-fry vegetables, beans, chipolata sausage, tomato frito, rosemary and Parmigiano Reggiano.

Ingredients

Directions

Keep the oregano separate from the stir-fry vegetable container. Halve the broccoli florets. Heat the oil in a frying pan and stir fry all vegetables 5 min.
In the meantime, heat the remaining oil in a frying pan and fry the sausages in 10 min. Brown and done.
Meanwhile, add the tomato frito to the vegetables and bring to the boil.
Turn down the heat, add the rosemary and beans and heat for 5 minutes with the lid on the pan.
Remove the sprigs of rosemary. Cut the sausages into 2 cm pieces and mix with the bean mixture.
Spread the oven over the plates and sprinkle with the cheese flakes and oregano.