Braised White Beans, Sausage, and Kale Stew
A hearty bowl of comfort: braised white beans, chipolatas and kale
Print Recipe
Equipment
- Slow Cooker
- Frying Pan for optional browning of sausages
Ingredients
- 500 g White beans drained weight
- 12 Chipolata sausages
- 3 cloves Garlic minced
- Juice of half a lemon
- 250 ml Chicken or Vegetable Stock ideally low-salt
- 1/4 tsp Dried chilli flakes
- 1/2 tsp Dried thyme
For later (and to serve)
- 100 g Kale
- Drizzle Olive Oil
- Squeeze Lemon juice
- Parmesan shavings
Instructions
- Optionally brown the chipolatas in a hot pan with a little olive oil.
- In the slow cooker combine white beans, chicken or veg stock, lemon juice, chilli flakes, dried thyme, garlic and chipolatas. Stir well.
- Cook for 3-4 hours on high or 6-8 hours on low.
- Add the kale, stir well and place the lid back on. Cook on high for further 10-15 minutes, or until the kale has softened to your liking.
- Spoon into a bowl. Drizzle over a little olive oil, add a squeeze of fresh lemon juice and top with parmesan. Serve with crusty bread.
Nutrition
Calories: 543kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 1571mgPotassium: 813mgFiber: 10gSugar: 2gVitamin A: 2711IUVitamin C: 27mgCalcium: 243mgIron: 5mg
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