We love good Toulouse Sausage & Cannellini Bean Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Toulouse Sausage(ContainsGluten, Sulphites)
Red Wine Jus Paste(ContainsSulphites, Celery)
Water for the Sauce
Preheat your oven to 200°C. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans in a sieve. Cut the potato in 2cm chunks and put on a baking tray with a drizzle of oil, salt and pepper. Roast on the top shelf of your oven until golden, 25-30 mins, turning half way through cooking
Once the potatoes have been in the oven for 5 mins, add the sausages to the same tray and return to the oven for the remaining 20-25 minutes. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Heat a drizzle of oil in a large frying pan pan on a medium high heat. Once hot add the panko breadcrumbs and half the garlic, cook until the crumbs are golden brown, stirring frequently, 2-4 mins. TIP: Watch them like a hawk as they can burn easily. Pour into a bowl and set aside.
Return the frying pan to the medium high heat and add a drizzle of oil. When hot add the shallot and cook until soft, 3-4 mins. Add the remaining garlic and cook for a further minute.
Pour in the water (see ingredients for amount), red wine jus paste and tomato puree to the pan with the shallot. Mix well and add the chopped cavolo nero and cannellini beans. Bring to a boil and then reduce the heat down to a simmer. Cover with a lid or tin foil and cook until the cavolo nero is tender, 8-10 mins.
Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if the liquid has boiled off too much. Serve the bean stew between your bowls and top with the roasted potatoes. Pop sausages on top and sprinkle over the crumb. Enjoy!