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 cloves garlic
- 1 tsp dried rosemary
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 642 kcal
- Protein
- 32.3 g
- Carbohydrate
- 45.5 g
- of which sugars
- 6.3 g
- Fat
- 33.4 g
- of which saturates
- 10.4 g
- Fibre
- 14.7 g
- Salt
- 3.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Drain and rinse the cannellini beans and add to the pan along with the sliced sausages. Bring to a gentle simmer.
- 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
Season generously and serve with warm ciabatta to mop up the sauce.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.