1 lb. sweet or hot sausages
2 tbsp. olive oil
2 tbsp. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
4 c. drained, cooked kidney beans
1/4 c. bean liquid or water

Prick sausage and put in skillet with cold water to cover. Cook over moderate heat until water evaporates. Then cook for 20 minutes, allowing sausage to brown on all sides. Remove from pan and keep hot.

Add kidney beans, liquid and sausage to pan. Simmer for 15 minutes stirring occasionally. Garnish with parsley, if desired. Makes 4 servings.