Intro:
Another great recipe for the cold weather rolling into the UK as we head towards winter. This stew feels like a warm hug or a hot chocolate after a day in the rain or snow. So the next day you look outside and the rains thrashing, maybe give this one a go. I used pork chipolatas however if you don't eat pork or are in the mood for something slightly healthier then chicken chipolatas also go great with this recipe. So if you give this a shot and love the pork, chances are your going to love it with chicken too. Let me know if you try this one and enjoy!
Ingredients (4 meals):
- 500g Cannellini beans- drained weight
- 12 Chipolata sausages
- 100g kale
- 250ml stock- Chicken or veg
- 1 Lemon- half for cooking, half for wedges
- 3 cloves garlic- minced
- 1/4 tbsp chilli flakes
- 1/2 tbsp thyme
- (Optional to serve) Olive oil
- (Optional to serve) Parmesan
Cooking instructions:
- (Optional step) Brown the chipolatas in a hot pan with a splash of olive oil. This step is not so much to do with flavour but more with the visual aspect.
- Add your drained cannellini beans to the slow cooker along with your stock (I'm using pork chipolatas so I went with veg stock), half a lemons juice, garlic, chilli flakes and thyme. Give a quick mix before adding your sausages carefully.
- Cook on high for 4 hours or low for about 8.
- With about 15 mins to go, stir in your kale and recover with lid.
- Finally, give the stew a good stir and plate up. I recommend serving with some grated parmesan, a drizzle of olive oil, some more lemon juice and some crusty bread.
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