...with a difference!

Fry pork sausages until browned all over, remove from the pan and slice thickly on the diagonal. Set aside.
Fry a chopped onion, a crushed clove of garlic and a chopped red pepper until starting to soften, then add
a drained can of butter beans, the sausages and a splash of dry vermouth, bring to a boil and simmer for
a couple of minutes. Season well and stir in baby spinach until wilted and serve.