Sausage and bean hotpot

This can be made up to two days before you want to use it – enabling the ­flavours to develop further. Enjoy your leftovers with a poached egg on toast for breakfast or as a toasted

Ingredients

1 Tbsp	Olive oil
250 g	Sausages, thickly sliced
400 g	Boneless chicken thighs, cubed (Main)
1	Onion, chopped
2 Tbsp	Fresh herbs, of choice, finely chopped
3 cloves	Garlic
4	Tomatoes, roughly chopped
2	Potatoes, cut into small cubes
500 ml	Chicken stock
2 cans	Cannellini beans, approx 800g, drained (Main)
4 Tbsp	Fresh parsley, chopped

Directions

1. Heat the oil in a large pan. Cook the sausage, onion and chicken over a high heat for 5 minutes.
2. Add the garlic, herbs and tomato, and cook for 2 to 3 minutes until pulpy.
3. Stir in the potato and stock. Bring to the boil, then cover and gently simmer for 10 minutes.
4. Add the beans and simmer for another 5 minutes until the potato is soft and the chicken is cooked. Stir in the parsley and serve.