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Braised borlotti beans with cabbage and Italian sausage
Braised borlotti beans with cabbage and Italian sausage
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Budget-friendly, nutritious braised Borlotti beans with cabbage and savory Italian sausage: a surefire family favorite!
Ingredients:
  • 375g packet dried borlotti beans
  • 18.20 gm extra virgin olive oil
  • 500g Italian sausages
  • 2 baby fennel, trimmed, cut into thin wedges, fronds reserved
  • 20.00 ml chopped fresh thyme leaves, plus extra to serve
  • 44.40 gm tomato paste
  • 163.35 gm red wine
  • 765.00 gm salt reduced chicken style liquid stock
  • 1/4 mini savoy cabbage, cut into 4 wedges
  • 82.50 ml pitted Sicilian olives
Instructions:
  • Put the beans in a glass or ceramic bowl, cover with water, and let them soak overnight. Drain, rinse thoroughly, and drain once more.
  • In a large saucepan over medium-high heat, heat the oil. Take the sausage out of the casings and add it to the pan. Use a wooden spoon to break up the sausage as it cooks for 6 to 7 minutes until browned. Toss in the fennel and cook for 4 minutes until it starts to brown. Add the garlic, thyme, and tomato paste, stirring to combine. Pour in the wine and simmer for 2 minutes until the wine reduces by half.
  • In a pan, combine stock, 1 cup of water, and bring to a gentle simmer. Add beans and simmer on medium-low heat, covered, for 20 minutes until beans are nearly tender. Arrange cabbage in the pan, top with olives, and cook covered for 5 to 6 minutes until cabbage is just tender.
  • Finely chop 1 tablespoon of reserved fennel fronds. Scatter over the bean mixture along with extra thyme. Serve and enjoy.

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