Name: Sausage and bean stew with crunchy focaccia topping
Total time: 4200 s
Yield: 4
Ingredients: 6 pork sausage; 1 onion; 2 carrot; 2 stick celery stick; 1 teaspoon dried oregano; 4 sprig thyme; 3 clove garlic; 100 millilitre white wine; 1 tin chopped tomatoes; 500 millilitre vegetable stock; 1 tin cannellini beans; 100 gram cavolo nero; 150 gram focaccia; 40 gram parmesan

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a splash of olive oil in a large ovenproof casserole dish over a medium heat and fry the sausage pieces (6) for 1-2 minutes on each side, until coloured. Remove from the pan and set aside.

Step 2

In the same pan, add another splash of olive oil. Fry the onion (1) , carrot (2) , celery (2 sticks) , oregano (2 g) and thyme (4 sprigs) along with a pinch of salt over a medium heat for 6-8 minutes, until soft. Add the garlic (3 cloves) and cook for a further 4 minutes, then tip back in the sausages.

Step 3

Add the wine (100 mL) , if using, and reduce until almost evaporated. Tip in the tinned tomatoes (1 tin) and cook for 2-3 minutes. Add the stock (500 mL) and the beans (1 tin) , bring to a simmer, then loosely cover with foil and put into the oven for 25-30 minutes.

Step 4

Remove from the oven, stir through the cavolo nero (100 g) and top with the torn focaccia (150 g) . Drizzle with a little more olive oil, then return to the oven for another 6-8 minutes, until the bread is crisp and golden. Shave over the parmesan (40 g) , then divide between serving dishes. Serve each with a handful of crisp green salad, if you like.

Sausage and bean stew with crunchy focaccia topping

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