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Sausages and Cannellini Beans
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Sausages and Cannellini Beans

Sausages and Cannellini Beans

in a tomato gravy and rice

Get up to €85 off your first 4 boxes!

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:
Quick
•Family Friendly
Allergens:
Mustard
•Milk
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

300 g

Pork Sausages

1 pack

Cannellini Beans

1 pack

Chopped Tomato with Onion & Garlic

40 g

Rocket

150 g

Rice

1 sachet

Paprika

(Contains Mustard)

100 g

Greek Style Cheese

(Contains Milk)

5 g

Thyme

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kcal)655 kcal
Energy (kJ)2741 kJ
Fat15.2 g
of which saturates9.6 g
Carbohydrate91.6 g
of which sugars12.3 g
Dietary Fiber16 g
Protein28.4 g
Cholesterol0 mg
Salt5.51 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.

Utensils

•Sieve
•Lid
•Large Pot

Instructions

Cook the Rice
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.

Fry the Sausages
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.
Make the Sauce
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.
Dish Up
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.