Shallow fry the sausages, rosemary, garlic and the chilli for one minute. Add the carrots and celery and fry for a further three minutes. Add the borlotti and cannellini beans and season with salt.. Instructions. Heat the oil in a casserole pan, then add your sausages. Fry for 2-3 minutes on each side so the sausages get golden and crispy, then remove from the pan and set to one side. Add the butter to the pan, followed by the sliced leeks. Saute on low-medium heat until soft and fragrant (8-10 minutes).
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Instructions. Preheat the oven to 360F / 180c. Heat the oil on a medium high heat, once hot add the sausages. Brown the sausages on all sides, they do not need to be cooked through. Remove and set to one side. Place the sliced onions and mince garlic into the same skillet and cook until the onions soften.. Cover and reduce heat to low. Simmer for 1 hour. Meanwhile, preheat oven to 300 degrees. When beans have simmered for 1 hour, add sausage, pork, and bacon to the beans and mix to incorporate. Top with thyme sprigs. Place chicken thighs on top of the mixture, skin side up. Cover and transfer to oven. Bake for 3 ½ hours.
