• 500 gr. butter beans
• 2 tbsps olive oil
• 1 onion, sliced
• 2 carrots, sliced
• 1 sticks celery, sliced
• 1 small celeriac root in bite-sized pieces or 2 more celery sticks
• 1 red pepper in strips
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 1 tbsp tomato paste
• 45 ml white wine
• 400 gr. tomato grated
• 1 sprig of rosemary
• 0.5 liter of homemade broth
• 4 fresh handmade sausages

Soak the butter beans for at least 12 hours. Strain, rinse and simmer for about 1 hour .

Preheat the oven to 180 C. Using a flameproof casserole, saute the onion, carrots and celery with the oil until softened. Add the celeriac and the pepper and 5 ‘ later, add the garlic, the bay leaves and tomato paste. Add the wine add simmer until it evaporates. Then add the tomato, rosemary, beans, broth, salt and pepper and stir well. Cover and bring to the boil. Place the casserole in the oven and bake covered for 30 minutes . Remove the lid and add the sausages. Bake for another 20 minutes, turning the sausages once after the first 10’. Serve with rustic bread.