White Bean and Chicken Sausage Skillet
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 2 Shallots (diced)
- 8 Chicken sausages (sliced)
- 2 Garlic cloves (crushed)
- 800 g Cannellini beans (canned; liquid included)
- 250 ml Chicken stock
- 1 tbsp Miso paste
- 80 g Kale (chopped)
- 0.5 tablespoons Lemon juice
- 15 g Parmesan (grated)
Method
- Heat 1 tbsp Olive oil in a large pan and add 8 Chicken sausages (sliced) and 2 Shallots (diced). Cook until the sausage has browned, about 5 minutes.
- Add 2 Garlic cloves (crushed) and stir for just 10 seconds.
- Add 800 g Cannellini beans (including liquid), 1 tbsp Miso paste, 250 ml Chicken stock and 80 g Kale. Stir well and bring to a simmer. Cook over a low heat for 10 minutes.
- Stir in 15 g Parmesan (grated) and 0.5 tbsp Lemon juice and serve.