Sausage and Cannellini Bean Stew with Spinach and Tomatoes

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Disclosure: This is NOT a sponsored post.

I came across a recipe on Pinterest for white beans with sausage and spinach and thought I would try it out. I love beans for their protein content (even though I disliked them as a kid!) and my kids and husband are big fans of sausages. Typically we love sausages on the barbecue but when its cold outside its a great idea to stay indoors and throw your sausages into a stew.

I’ve been buying The All Natural Sausage Company sausages for some time now as they are all natural. There are no preservatives or fillers, they are gluten free and are mostly meat (which is rare sometimes!), and their casings are natural too. I use their Italian sausages for pasta dishes but they contain quite a lot of chilli so for this recipe I combine them with the chipolatas which are beef only.

The great thing about this recipe is that it is quick. I usually make it on a weeknight after work and school. Its a perfect winter warmer!

Sausage and Cannellini Bean Stew with Spinach and Tomatoes

Inspired by Its My Side of Life

1 tablespoon olive oil
1 medium Spanish onion, diced
2 cloves garlic, minced
300 grams sausages of your choice (I used a combination of Italian pork and fennel and plain beef)
1 teaspoon dried oregano leaves
2 cups chicken stock
2 cups cannellini beans
2 tomatoes, diced
100 grams spinach
Grated Parmesan to serve

In a large casserole pan heat the olive oil then saute the onion for a few minutes before adding the garlic. Cook for one minute.

Squeeze the sausage meat out of their casings directly into the pan and then break up with a wooden spoon or spatula. Sprinkle in the dried oregano. Cook until sausages and onions are caramelised.

Pour in the chicken stock, beans and tomatoes and bring to a boil. Turn down the heat and simmer for 15 minutes. Mix in the spinach and cook for a further 5 minutes. Season to taste with salt and pepper. Serve with a sprinkle of Parmesan cheese and some quinoa or rice on the side, or on its own with crusty bread. A sprinkle of parsley wouldn’t hurt either.

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