Lamb sausage and bean stew

Serves 4

8 lamb sausages
15 ml (1 tablespoon) heated olive or avocado oil
One chopped onion
1 x 410g tin of Mexican flavored tomatoes
2 sprigs of rosemary
1 x 400g tin of cannelini beans
salt and ground black pepper
nacho chips, for serving

1 Fry the lamb sausages in heated olive or avocado oil over medium high heat until golden brown. Remove and set aside.
2 Fry the onion and garlic for 5 minutes in the same pan until soft. Add the tomatoes and rosemary. Bring to a boil.
3 Mix in the drained cannelini beans and bring to a boil. Season with salt and ground black pepper. Add the sausages and let it heat through.
4 Serve with nacho chips.