Categories: autumn", bean, healthy dinner, kale

Ingredients

• 200g dried flageolets beans (or 2 X 400g tins cooked beans, drained)
• 3 tbsp extra virgin olive oil
• 450g sausages, cut into 2.5cm pieces
• 4 garlic cloves
• 11/2 tbsp rosemary leaves, finely chopped
• 1 large onion, roughly chopped
• 800 ml chicken stock
• 75 ml double cream
• 300g Kale, woody stalks removed and chopped into 5 cm pieces
• 3 tbsp chopped flat-leaf parsley

Directions

1. Method

2. If using dried flageolets, soak them in cold water for 24 hours. Drain them, cover with fresh water and cook until tender but still holding their shape. This will take 1–2 hours, depending on the age of the beans.

3. Heat the oil in a deep, thick-bottomed stew pot, and fry the sausage until golden brown. Add the garlic and rosemary, then turn down the heat and stir in the onion. Cover with a lid and cook gently for about 15 minutes, giving the occasional stir, until the onion is soft and light brown.

4. Pour in the chicken stock, the drained beans and season. Bring to a relaxed simmer and cook for around 20 minutes, giving it a skim as you feel necessary. Stir in the cream and kale and mix well, then simmer for 10 minutes, covered, and 10 minutes uncovered. Adjust the seasoning and finish with the chopped parsley.

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