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Photo of Salsicce e fagioli (pork and beans) by WW

Salsicce e fagioli (pork and beans)

Total Time
7 hr 20 min
20 min
7 hr
A simple mid-week meal with the taste of Italy is right here. Don’t let the sauce go to waste – use sourdough bread to soak up all the extra flavour.


Borlotti beans, dry

1 cup(s), (200g)


2 large, chopped


2 stick(s), chopped

Tomato paste

2 tbs

Fresh oregano

2 tbs

Canned diced tomatoes

800 g, (2x400g cans)

Olive oil

1 tbs

Brown onion

2 medium, thinly sliced

Extra lean pork sausage

550 g, (8 thin)


  1. Place beans in a large bowl and cover with cold water. Cover and refrigerate overnight. Rinse under cold water. Drain.
  2. Place beans, carrot, celery, marjoram, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  3. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add sausages and cook, turning occasionally, for 5 minutes or until browned. Transfer to slow cooker and cook, covered, on high for 30 minutes (or low for 1 hour) or until beans are tender and sausages are cooked through. Serve.