Sausages and Cannellini Beans
in a tomato gravy and riceCalories
:
1073 kcalProtein
:
46.2g proteinTotal
:
30 minutesDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Sulphites
- Wheat
- Mustard
- Milk
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.
Ingredients
Serving amount
300 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
1 pack(s)
Cannellini Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
40 grams
Salad Leaves
150 grams
Rice
1 sachet(s)
Paprika
(Contains: Mustard)
100 grams
Greek Style Cheese
(Contains: Milk)
5 grams
Thyme
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)4491 kJ
Energy (kcal)1073 kcal
Fat47.3 g
of which saturates21.1 g
Carbohydrate104.5 g
of which sugars14.1 g
Dietary Fiber16.7 g
Protein46.2 g
Salt7.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Lid
•Large Pot
Cooking steps
1
- 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.
2
- Cut the sausages into 2cm pieces. IMPORTANT: Wash your hands and equipment after handling raw meat.
- 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: The sausages are cooked when no longer pink in the middle.
- Drain and rinse the cannellini beans in a sieve.
3
- Add the chopped tomatoes, paprika and thyme sprigs 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.
4
- Toss the salad leaves with salt, pepper and a drizzle of oil.
- Remove the thyme sprigs from the sauce.
- Spoon fluffy rice into bowls and top with the sausages and beans. Serve salad alongside.
- Crumble Greek-style cheese over both salad and stew.
- Finish all with a drizzle of oil and pepper.
