In the kitchen with Fred Astereo's Jade O'Donohoo.

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SAUSAGE & BUTTER BEAN HOTPOT
Serves 4

4 x spicy Italian sausages
1 x can butter beans
1 x red onion
4 x cloves garlic
1 x red capsicum
1 x bird’s eye chili (finely diced)
1 x can crushed tomatoes
4 cups chicken stock
Small handful fresh basil leaves
olive oil

Method

Slice the raw sausages into 2cm little portions and set aside.

Slice onion, garlic and red capsicum. Coat a large, heavy based frying pan with good quality olive oil and gently fry onion, garlic and red capsicum until the onion becomes translucent.

Add chili and sausages to pan, stirring until sausages are completely browned and sealed. Add crushed tomatoes, butter beans (drained & rinsed) and chicken stock and bring to the boil.

Turn to med-low heat and reduce for approx. 20 mins. Season well and add freshly torn basil.

Serve with either: steamed rice, sweet potato mash or even cous cous. Yum!

Jade is part owner and head barista at Switchboard Café in Melbourne’s Manchester Unity building. Open Monday to Friday from 7am to 4pm serving coffee and fabulous snacks.

* editors note: I don’t like cous cous.