- Serves: 4
- Cook Time: 3 hours 15 minutes
- Prep Time: 15 minutes plus overnight soaking
- Effort: medium
- 200 g dried flageolet beans, or 2 tins of cooked beans
- 3 tbsp extra virgin olive oil
- 500 g sausages, such as Toulouse or Cumberland, cut into 2.5cm thick pieces
- 4 cloves garlic, thinly sliced
- 1 tbsp leaves rosemary, finely chopped
- 1 large red onion, or 2 small red onions, cut into large dice
- 800 ml chicken stock
- 75 ml double cream
- 300 g kale, woody stalk removed, roughly chopped into 5cm pieces
- small bunch flat leaf parsley, chopped
1. If using dried beans, soak them for 24 hours in cold water.
After the soaking, drain, cover with fresh water and cook until tender but still holding their shape 1 to 2 hours.
2. Heat the oil in a deep thick-bottomed stew pot, and fry the sausage slices until golden brown.
3. Add the garlic and rosemary, turn down the heat and stir in the onions.
4. Cover with a lid and cook gently until the onions are soft and light brown, about 15 minutes, stirring occassionally.
5. Drain the beans, then add to the pot along with the chicken stock. Season lightly.
6. Bring to a gentle simmer and cook for around 20 minutes, skimming the surface as necessary.
7. Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on then 10 minutes without.
8. Adjust the seasoning and just before serving sprinkle with the chopped parsley.
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