Ingredients

Serves 4

Active time: 20 minutes
Inactive time: 10 minutes

2 tins butter or cannellini beans, drained and rinsed
2 cups chicken or vegetable stock
2 tbls Extra virgin olive oil
4 Italian sausages
1 bu. silverbeet or cavolo nero (leaves stripped from stem and chopped)
1 onion, diced
4 garlic, minced
2 sprigs rosemary, leaves finely chopped
½ tsp. Aleppo chili flakes (or ¼ tsp. dried chili flakes or cayenne)
1 tsp. fennel seeds, toasted and crushed
1 tsp. coriander seeds, toasted and crushed
Zest and juice of 1 lemon
Black pepper

Method:

1. Blend about 1/3rd of the total amount of beans with the chicken stock in a blender or with a stick blender and set aside.

2. Heat a wide skillet over medium/high heat and add the olive oil.  Brown the sausages in the hot pan for a few minutes on each side, remove from the pan and set aside.

3. Add the onions and garlic and reduce heat to medium.  Sautee until they are translucent and beginning to brown.  Add in the rosemary and spices and cook for another 30 seconds until fragrant and toasty.

4. Add in the bean puree and remaining beans and bring to a simmer.  Simmer for about 10-15 minutes to thicken everything.

5. Next, slice your sausages and add them and the greens to the pan. Place a lid on everything to steam the greens and finish cooking the sausages all the way through.

6. Finally add the zest of the lemon and all the juice from the lemon.  Stir through and taste. Adjust with salt and lots of black pepper.  Serve hot.