The beans alone are a great flavour-packed dish, but the sausages make it a more robust meal.
140 mlolive oil80 gmsourdough, coarsely torn3garlic cloves, thinly sliced4anchovy fillets2 tbspthyme150 mldry white wine200 gm(1 cup) each canned cannellini, butter and borlotti beans, rinsed and drained2 tbspextra-virgin olive oil, plus extra for drizzlingFinelygrated rind and juice of 1 lemon6-8Italian pork sausages400 gmcherry tomatoes, halved½ cup(loosely packed) flat-leaf parsley1 tspred wine vinegar
Heat 40ml oil in a frying pan over medium-high heat. Add and stir until golden and crisp (2-4 minutes). Set aside on absorbent paper.
Heat 80ml oil in a frying pan over medium-high heat. Add garlic and sauté until tender (5-7 minutes). Add anchovies and thyme and stir to combine until anchovies begin to break down (1-2 minutes). Add wine and beans and reduce slightly (1-2 minutes). Add extra-virgin olive oil, lemon rind and juice. Season to taste and set aside.
Heat remaining oil in large frying pan over medium-high heat and cook sausages, turning occasionally, until browned and cooked through (6-8 minutes).
Combine tomatoes and parsley in a bowl. Add vinegar, drizzle with extra-virgin olive oil and season to taste. Serve beans, topped with sausages and tomato mixture, and scattered with crumbs.