3 small or one medium-large shallot, finely chopped
1 stalk celery, thinly sliced
1 clove of garlic
½ spicy sausage of choice, chopped
125 ml pureed tomatoes (passata)
a little vinegar
2 bay leaves
extra virgin olive oil
400 g canned butter beans or borlotti
a little water or stock, as needed
salt and pepper, to taste
Lightly sauté the carrot, shallot, celery, garlic in a little olive oil until the vegetables soften. Add the anchovies and let them melt into the vegetables, as they cook, and fall apart (when the garlic is golden you may remove it, but it is not necessary; it may be kept in).
Add the sausage, crumbled, and brown a little bit, then sprinkle in a shake or two of vinegar, and cook until it evaporates.
Add the tomato passata, the beans and parsley; season with salt and pepper. Simmer gently for 20 minutes.
This dish is best made ahead and left to rest for several hours before serving.