Sausage, kale and butter bean one-pot
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Sausage, kale and butter bean one-pot
Recipe by Ailsa Brown
Serve this hearty midweek main with a chunk of crusty bread
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
505Kcal
Fat
27gr
Saturates
10gr
Carbs
32gr
Sugars
10gr
Fibre
14gr
Protein
28gr
Salt
1.5gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 4 gluten-free sausages
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 350ml fresh chicken stock (use GF stock if required)
- 1 x 400g tin butter beans, or other tinned pulses, drained and rinsed
- ½ x 200g pack kale
- juice and zest of ½ lemon
Step by step
- Heat a large deep nonstick frying pan over a medium heat. Remove the sausages from their skins and break up into small chunks in the pan. Brown all over then remove with a slotted spoon.
- Turn down the heat and add the onion to the pan with a pinch of salt, cook for 5 minutes. Add the garlic and cook for another 2 minutes. Tip in the chicken stock and add the butter beans and kale. Bring to the boil and cook, covered, for 5 minutes.
- Season with salt, pepper and lemon juice and most of the zest. Serve in wide bowls; top with the sausage pieces and a little more lemon zest.
Chef quote
Make it vegetarian and use your favourite veggie sausages, browned then sliced, and add some extra veg, such as a handful of chopped green beans or diced carrots
