Sausage and white bean cas­soulet

Olive - - COOK -

1 HOUR | SERVES 4 | EASY

olive oil 1 tbsp meaty pork sausages 8 but­ter­nut squash 450g, peeled and cut into 1cm pieces

oregano 4 sprigs

gar­lic 2 cloves, finely chopped cavolo nero 150g, tough stems re­moved, leaves roughly chopped

can­nellini beans 400g tin, drained and rinsed toma­toes on the vine 5 small, halved

• Heat the oil in a large deep fry­ing pan over medium-high heat and brown the sausages on all sides. Re­move the sausages from the pan.

• Cook the squash and oregano in the pan for 10 min­utes or un­til start­ing to colour. Add the gar­lic and stir for 1 minute. Add the cavolo nero and cook un­til wilted. Add the beans and 200ml wa­ter, sea­son, and bring to a sim­mer. • Heat the oven to 200C/fan 180C/gas 6. Nes­tle the sausages and toma­toes into the pan and bake for 30-35 min­utes or un­til the sausages are cooked through and the squash is ten­der.

PER SERV­ING 510 KCALS | FAT 31G SAT­U­RATES 10.6G | CARBS 34.2G | SUG­ARS 10.8G FI­BRE 7.5G | PRO­TEIN 19.8G | SALT 1.6G

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