Making your own meatballs from sausages is a great little shortcut that'll ramp up the flavour of this dish and save you time in the kitchen.
Serves
4
Pork Sausages
Leeks
Garlic Cloves
Cherry Tomatoes
Dried Oregano
Drained Cooked Butter Beans
Sun Dried Tomatoes
Drained Roasted Red Peppers
Almonds
Olive Oil
Sherry Vinegar
Fresh Parsley
Olive Oil
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (8)
L
Laura G.
a month ago
Love love love this!! I make it with veggie sausages and also add fennel and fennel seeds. Absolutely delish!
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Emma L.
2 months ago
(edited)
Absolutely delicious! I didn’t have butter beans available (not easy to find in Singapore) so substituted with cannellini beans instead.
A
Ann R.
2 months ago
Delicious!! Loved the Romesco sauce and the dash of sherry giving it a Spanish flavour! Will be making it again! Woofed it down before remembering to take a photo! It was just too good to wait!
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Emma G.
2 months ago
Simple, delicious and nutritious!
A
Amica H.
2 months ago
This recipe looks really fancy but it is so easy and SO delicious. I have made it for a few people and they have all been impressed
M
Marelena H.
2 months ago
This was BOMB. It felt like a restaurant quality dish yet it was so simple to make. The only part missing in the recipe, but that I saw in the video, was to squeeze the roasted garlic into the romesco sauce. This is definitely entering my roster for delicious and easy weeknight meals.
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Louisa B.
2 months ago
So delicious!!! Can’t stop making this one (@louisaishungry)
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Emily A.
3 months ago
I love this recipe! I make it time and time again. One tiny note - I think the recipe is missing the step to take the roasted garlic out when you put the beans in and add it to the sauce - or at least that's what I do x
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.