Sausages with white beans and roasted peppers

Ingredients

• 4 thick fresh sausages
• 1 tablespoon olive oil
• 1 medium onion (150 g)
• 4 garlic cloves
• 60 ml water
• 1 jar roasted peppers (345 g) drained
• 1 can white beans (410 g) with their liquid
• 150 g fresh spinach
• 4 tablespoons fresh parsley
• 1/2 lemon
• 1/2 teaspoon ground pepper

Preparation

1. Slice the sausages, cut the onion into large dice and slice the garlic. Cut the roasted peppers into bite-sized pieces and divide the garlic into two equal portions. 2. In a pan, brown the sausages over medium-high heat for 5 minutes, until golden. Transfer them to a plate. 3. In the same pan, add 1 tablespoon of olive oil if needed, then add the onion and 2 garlic cloves. Cook over medium-low heat for 8 minutes, until the onion takes on some color; if the pan dries out, pour in 60 ml of water. 4. Add the roasted peppers and the white beans with their canning liquid. Cook for 5 minutes, until heated through and gently bubbling. 5. Return the sausages to the pan, add the spinach and cook for another 5 minutes, until the leaves soften. 6. Meanwhile, pulse the parsley, lemon zest and juice, and the remaining 2 garlic cloves in a food processor. Stir the paste into the pan and season with pepper.