I feel I posted a sausage recipe a little too recently to be posting another one, but I couldn’t resist. This is such a delicous hearty stew to keep you warm this winter.
The combination of sausages, beans and a creamy sauce with hints of garlic and rosemary is so scrummy and the kale adds a fantastic bit of texture and colour to the dish. It’s also pretty quick for a stew, taking about an hour to make from start to finish.
When you see the recipe below you may balk at the amount of beans in it. Half a tin of flageolet beans does sound a little excessive on first read. And to be honest it probably is. But I’ve tried just using one tin and resulting sauce lacked the body of the two tins version. With two tins it’s silkier, thicker and more delicious and all the better for mopping up with a hunk of bread or mashed potato.
Sausage, Kale and Bean Stew
Adapted from the original recipe in Waitrose Food Illustrated
1 tablespoon olive oil
1 onion, roughly chopped
2 cloves of garlic, crushed
450g pork sausages, cut into 2.5cm pieces
1 sprig of fresh rosemary, leaves finely chopped (about 1 teaspoon)
2 x 400g tins flageolet beans, drained and rinsed
750ml chicken stock
200g curly kale, woody stalks removed and chopped into about 5cm pieces
100ml creme fraiche
15g flat leaf parsley, roughly chopped
1. Heat the oil over a high heat in a casserole dish. Add the sausages and cook for about 5 minutes until browned. Turn the heat down to medium and add the onion and rosemary and cook for 10 minutes until the onions have softened. Add the garlic and cook for another couple of minutes.
2. Add the chicken stock and beans, season with pepper, and cook for 20 minutes.
3. Stir in the kale and creme fraiche and simmer for a further 20 minutes.
4. Taste for seasoning and then add the parsley to finish. Serve with mashed potatoes or some fresh, crusty bread to mop up the sauce.
The stew can be made a couple of days in advance. Whilst it gets tastier, the kale does tend to discolour slightly so it doesn’t look quite so pretty.