Cumberland Sausage & Butter Bean One Pot
Bung in some butter beans, vegetarian Cumberland Sausages, veggies and seasoning (and a splash of white wine). Then tuck into a rich and creamy dish with a kale pesto punch. Cosy season is right here!
Made with our Vegetarian Cumberland Sausages
Ingredients:
8 Cauldron Cumberland Sausages
1 tbsp olive oil
1 leek, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
3 cloves garlic, sliced
1⁄2 tsp fennel seeds
800g butter beans in water (or 2 tins)
75 ml dry white wine
For the kale pesto
2 kale branches, roughly chopped, stalks removed
25 g walnuts
1 clove garlic
20 g vegetarian Parmesan
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Our tip
1 serving of pesto is around 20g, so roughly half of the pesto will serve 4 people. Why not freeze the remaining pesto ready for another speedy dinner?
Method:
Heat ½ tbsp of olive oil in a large sauté pan and colour the Cauldron Cumberland Sausages all over. Set aside.
Add the remaining ½ tbsp of oil to the pan with the leek, celery, carrot, garlic and fennel seeds. Season with salt and pepper and fry over medium heat for 12 minutes or until soft and sweet, stirring occasionally.
Pour over the wine and cook off for 4 mins, then add the beans with their liquid. Add 100ml of cold water to the empty bean tin, give it a swirl and stir it in. Bring to a simmer, then taste and adjust the seasoning.
Add the Cauldron Sausages to the pan, pressing them down into the pan, and simmer very gently for 8 minutes or until piping hot in the centre.
Meanwhile, rinse and spin the kale, then massage in 1⁄2 tsp sea salt flakes until the leaves are wilted. Transfer to a food processor or blender with the walnuts and garlic and pulse until finely chopped. Stir in the cheese, lemon juice and olive oil, then taste and adjust the seasoning, adding a good grind of black pepper.
Spoon your Cauldron Sausages and beans into bowls, then swirl through the pesto.
Our tip
1 serving of pesto is around 20g, so roughly half of the pesto will serve 4 people. Why not freeze the remaining pesto ready for another speedy dinner?
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
