Creamy parmesan beans with broccoli and crispy sausage

Serves 4 Prep: 10 mins Cook: 40 mins

Ingredients

Olive oil An onion, sliced into thin wedges 3 garlic cloves, finely sliced 1 tsp fennel seeds ½ tsp chilli flakes 2x660g jars/ 3 tins cannellini beans 400ml water A parmesan rind plus grated cheese Head of broccoli cut into florets 6 sausages 2 lemons, juiced 1 tbsp white wine vinegar

Method

Set a large casserole pan with a lid over a low-medium heat with plenty of olive oil. When hot, add onion with good pinch of salt. Put lid on and sweat for 10 minutes, stirring. Add garlic; cook for two minutes. Add fennel seeds and chilli flakes and cook for another minute.

Add beans (and liquid) to pan along with extra water, parmesan rind and pinch of salt. Stir, cover and bring to a simmer. Cook for 20 minutes.

Meanwhile, bring pan of salted water to boil and prepare bowl of iced water. Cook broccoli for six minutes; remove from pan and transfer to the bowl to stop broccoli cooking.

For the sausage, set frying pan over a medium heat with a splash of oil. Pinch the sausages to get lots of nuggets. Fry until golden brown.

Chop the broccoli stalks and add all broccoli to pan of beans, plus lemon juice and white wine vinegar. Cook for another six minutes, stirring and breaking the broccoli heads with the back of your wooden spoon as you go. You want it to break down a fair bit.

Turn the heat off, add the grated parmesan, stir and leave with the lid on for a minute.

Ladle the beans into warm bowls, top with crispy sausage, extra parmesan and a drizzle of good olive oil.