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Gourmet Beans and Sausages

Gourmet Beans and Sausages

with goat's cheese and rice

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This savoury and herbaceous dish is a pleasing mix of subtle flavours and unmistakable tastes. Spoonfuls of fluffy rice are perfect for soaking up every last drop of this rich, hearty bean and sausage stew.

Tags:QuickFamily FriendlyEat Me First
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

225 g

Pork Sausages

(ContainsSulphites, Wheat)

1 pack

Cannellini Beans

1 pack

Chopped Tomato with Onion & Garlic

1 sachet

Dried Thyme

100 g

Goat's Cheese


40 g


150 g


1 sachet



Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)898 kcal
Energy (kJ)3757 kJ
Fat42 g
of which saturates20.4 g
Carbohydrate96.43 g
of which sugars13.11 g
Dietary Fiber12.87 g
Protein43.09 g
Cholesterol0 mg
Salt7.31 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the rice.
  • When boiling, add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

  • Heat a drizzle of oil in a large pan on medium-high heat.
  • Once the oil is hot, add the sausages and fry until browned, 7-8 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
  • Drain and rinse the cannellini beans in a sieve.
  • Add the chopped tomatoes, paprika and thyme to the pan. Simmer for 5-7 mins, until the sauce has reduced.
  • Add 100ml water (double for 4p) and cannellini beans.
  • Cook for an additional 4-5 mins.
  • Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if required.
  • Toss the salad leaves with salt, pepper and a drizzle of oil.
  • Spoon fluffy rice into bowls and top with the sausages and beans. Serve salad alongside.
  • Crumble goat's cheese over both salad and stew.
  • Finish all with a drizzle of oil and pepper.