Mayocoba Beans with Dandelion Greens, Roasted Tomatoes and Italian Sausage

Everyone loves a forage, though if you can’t get your hands on any dandelion leaves, rocket is a good substitute. And if you can’t find any fennel-flavoured Italian sausages, it’s fine to squeeze the filling out of a couple of Cumberlands

• 300g cooked Mayocoba beans

• 150ml of the bean cooking liquid, or chicken stock

• 1/2 onion, chopped fine

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 4 leaves sage, chopped fine

• 30g dandelion greens (or rocket), roughly chopped

• 100g Italian sausage (or Cumberland), extracted from skin and broken up into small bits

• 100g roasted tomatoes (most supermarkets now sell these in jars, but if you can’t find them just use tinned tomatoes and add a little smoked paprika)

In a large pan, saute the sausage, onion and garlic in the olive oil. Keep breaking up the sausage pieces so that they are very small. When cooked through, add the tomatoes and bean cooking liquid. Cook until the tomatoes are warmed through and add the beans, sage and dandelions. Continue to cook until simmering. Drizzle a little olive oil over the dish before serving.

Serves two as an entree and 4 as a side dish.