Sausage, Kale and Tuscan Bean Stew

Thursday, 12 November 2015


I think I've mentioned before that I'm obsessed with my slow cooker.

It's a bit concerning really, I can't stop yammering on about it. For some reason I'm still over-awed by bunging all my ingredients in, going out for the day and coming back to perfectly cooked meal. It's a real weekday saviour and I love to use my slow cooker at the weekend too, so come the evening Jack and I can chill out together whilst the slow cooker does all the work. Told you - obsessed.

Ok - reckon I've sold you on slow cookers now. Onto the recipe! The ragu is a game-changer and is mixing up my wintery cooking game. It's deliciously warming and packing a punch with herbed sausage and red wine. The cannellini beans are creamy and add bulk and generosity to the stew, while the kale gives the subtle depth of greenery. It's real comfort food and just hits the spot. It's the kind of food where you groan oh my GOD through your first mouthful and then don't utter another word for the rest of the meal! And I've told you before about our obsession with gnocchi, but gnocchi with this ragu is next level oh-my-god delicious. They just go. Comfort on comfort topped with heaps of grated Parmesan. And I mean heaps.

It's a cracker, srsly.

For Sausage, Kale and Tuscan Bean Stew (serves 2):

1/2 onion, chopped
2 cloves garlic, finely chopped
1 can plum tomatoes
1 1/2 tbsp tomato puree
1 small glass red wine
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
3 herbed sausages
2 big handfuls kale, woody stems removed and chopped
1 tin cannellini beans, drained
salt and pepper

to serve:
500g gnocchi
Parmesan, grated

Begin by grabbing your slow cooker. Then add the chopped tomatoes to the bowl and break them up. Add in the onions, garlic, basil, oregano, bay leaf, tomato puree and red wine.


Then grab your sausages, remove the skin and roll into little balls. Add the balls as you roll into the bowl.


Season lightly, mix together and whack on low for 7 hours or high for 3, whatever suits you.


Thirty minutes before cooking time is up add the kale and cannellini beans into the stew. Stir it up and season to taste if needed.


Then grab your gnocchi and cook according to packet instructions.


Then plate up! Get hold of a hunk of Parmesan and remember to always be generous.
Happy slow-cookering (that's totally a verb, right?)

2 comments:

  1. This looks delicious and you make it sound so easy to make, love the photography too!

    ReplyDelete
    Replies
    1. Thank you, kindly! It really is a doddle.
      I'm lucky to have a good natural light spot in my new flat, which makes photography easier! :)

      Delete

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