INGREDIENTS 

• 2 tbsp. olive oil
• 8 plant-based gluten-free sausages, twisted in half to make 16 cocktail-sized
• 60g plant-based bacon lardons, chopped
• 2 medium red onions, peeled, halved & cut into 8 through the root
• 3 medium garlic cloves, peeled & crushed
• 2 x 400g tinned cannellini beans, plus all the liquid
• 1 jar Sacla’ Vegan Tomato Pesto
• 1 tsp. dried thyme
• Salt & pepper to taste

INSTRUCTIONS 

1. Put a large saucepan over a moderate heat, add the oil and sausages and fry for 5 minutes, turning occasionally to brown all over.
2. Add the bacon, onions and garlic, fry for 5 minutes, stir once or twice until softened and lightly coloured.
3. Tip the beans and their liquid into the pan and stir in the Sacla's Vegan Tomato Pesto, thyme and salt and pepper.
4. Bring to the boil, then turn the heat down to very low and put a lid on the pan. Simmer for 10-15 minutes, or until the sausages are cooked and the liquid has reduced and thickened a little but is still quite loose. Stir every so often to stop the beans from sticking to the pan. Then serve and enjoy.