Rachel Roddy’s recipe for beans with greens and sausages | A kitchen in Rome

A comforting and rustic plate inspired by trip to a traditional Roman trattoria The benefit of soaking and cooking (or, better still, pressure cooking) your own beans are many: less packaging; money saved (a 500g bag of dried beans costing £2.50 will yield 1.5kg cooked beans, while some 400g tins can cost more or less the same); the suspiciously coloured but flavourful and starchy bean cooking water; and some personal satisfaction that you actually remembered to soak the beans in the first pl...

By Rachel Roddy