Author Notes
This recipe is perfect for those late morning weekend breakfasts (I mean it can really be enjoyed at any time but I find breakfast is when I feel like beans). The beans are dressed with a zingy green salsa and the sausage brings a really nice richness to the dish, luckily with so much coriander it still is a really fresh dish. —grace doughty
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Ingredients
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1 cup
white beans
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1 bunch
coriander
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1/2 bunch
parsley
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1
white onion, diced finely
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1/4 cup
chives, chopped
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1
lemon
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olive oil
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2
lean sausages of your choice
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Handful
toasted sesame seeds to garnish
Directions
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In a medium sized saucepan cook your beans following the instructions on the packet (if you've got nice fresh beans just bring them to a boil and simmer for roughly 20 minutes until beans are still a little firm to touch but soft on the inside). When ready, drain and set aside.
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Meanwhile pick and wash your coriander and chop into fine pieces, though make sure you leave a few whole sprigs to finish the dish at the end.
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Mix together the chopped coriander with the onion, chives, the juice of the lemon and a drizzle of olive oil. Toss this mix, a little at a time, over the beans until well coated.
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Serve your beans in two bowls, throw through the sausage, some coriander sprigs and some sesame seeds to serve.
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