Tuscan White Bean and Sausage Casserole

Ingredients

• 8 pork sausages
• 800 g tinned cannellini beans
• 400 g tinned chopped tomatoes
• 150 g cavolo nero
• 4 clove garlic
• 1 tsp dried rosemary
• 300 ml chicken stock
• 2 tbsp olive oil

Method

1. 1

   Heat olive oil in a large, wide casserole dish. Brown the sausages all over for 6–8 minutes, then remove and slice into thick rounds.

2. 2

   Add the crushed garlic and rosemary to the pan and fry for 1 minute. Pour in the chopped tomatoes and stock, scraping up any browned bits.

3. 3

   Drain and rinse the cannellini beans and add to the pan along with the sliced sausages. Bring to a gentle simmer.

4. 4

   Roughly chop the cavolo nero, discarding tough stalks, and stir into the casserole. Cook uncovered for 15 minutes until the sauce is thickened.

5. 5

   Season generously and serve with warm ciabatta to mop up the sauce.