Duck Sausage and Pinto Bean Ragù
Ingredients
- 6 duck sausages
- 800 g pinto beans
- 400 g chopped tomatoes
- 150 ml red wine
- 1 onion
- 3 garlic cloves
- 1 tsp dried oregano
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 609 kcal
- Protein
- 30.1 g
- Carbohydrate
- 44 g
- of which sugars
- 7.5 g
- Fat
- 26 g
- of which saturates
- 7 g
- Fibre
- 14.4 g
- Salt
- 2.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Remove the duck sausage meat from the casings. Heat the oil in a large pan and fry the meat, breaking it up, for 8 minutes until well browned.
- 2
Finely chop the onion and garlic and add to the pan. Cook for 5 minutes until softened.
- 3
Pour in the red wine and let it reduce by half, about 3 minutes. Add the oregano and chopped tomatoes.
- 4
Drain and rinse the pinto beans and stir into the ragù. Simmer for 20 minutes, stirring occasionally.
- 5
Season generously and serve over polenta or pappardelle pasta with a grating of Parmesan.
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