Based on the idea of a cassoulet buy using inexpensive ingredients to create an easy midweek supper to feed a hungry crowd. If you don’t want the heat from chipotle paste, use tomato purée instead.
8 sausages
2 tbsp olive oil plus extra for drizzling
2 onions, halved and thinly sliced
3 cloves garlic, thinly sliced sliced
180 g kale
1 tbsp paprika
2 tbsp chipotle paste
400 g tin chopped tomatoes
200 ml chicken stock
2 x 400 g tin cannellini beans
Preheat the oven to 200c fan. Put the sausages on a baking tray, drizzle with olive oil and roast for 30 minutes turning half way through.
Gently heat the olive oil In a large casserole style pan. Add onions and sauté for 5-7 minutes until soft. Add garlic, cook for 2 minutes. Add the kale and stir in the chipotle paste, cook for a few minutes. Pour in stock, tin of chopped tomatoes, cannellini beans and season generously season with salt and pepper. Leave to simmer for 20 minutes.
Lastly add sausages, allow them to warm through. Serve with plenty of crusty bread.
Smokey Sausage & Beans
Ingredients
- 8 sausages
- 2 tbsp olive oil (plus extra for drizzling on sausages)
- 2 onions thinly sliced
- 3 cloves garlic thinly sliced
- 180 g kale
- 2 tbsp chipotle paste
- 400 g tin chopped tomatoes
- 200 ml chicken stock
- 2 x 400 g tins cannellini beans drained
Instructions
- Preheat the oven to 200c fan. Put the sausages on a baking tray, drizzle with olive oil and roast for 30 minutes turning half way through.
- Gently heat the olive oil In a large casserole style pan. Add onions and sauté for 5-7 minutes until soft. Add garlic, cook for 2 minutes. Add the kale and then stir in chipotle paste, cook for a few minutes. Pour in stock, tin of chopped tomatoes, cannellini beans and season generously season with salt and pepper. Leave to simmer for 20 minutes.
- Lastly add sausages, allow them to warm through. Serve with plenty of crusty bread.
This Post Has 0 Comments