My husband makes a big batch of this every so often and we eat it for breaky each morning until it runs out.
Sauté the chorizo, leek, garlic, chilli carrot and celery in a large pot with some oil. Then add the pancetta, sausages, tomatoes, canned tomatoes and water.
Cook for a few minutes and then add beans.
Simmer for about ½ hour until the sausages are cooked through and the sauce reduces a little. Season with salt and pepper.
Serve on toast for breakie. This keeps well in airtight container in fridge for a few days.
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