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- Heat 1 tbsp olive oil in a large, lidded nonstick frying pan or flameproof casserole dish over a medium-high heat. Add 8 reduced-fat pork sausages and cook for 5 mins, turning frequently, until browned all over. Remove from the pan and set aside on a plate.
- Finely chop 1 onion, 1 celery stick, 1 peeled carrot and 2 garlic cloves. Add to the pan. Cook over a medium-high heat for 10 mins until softened and lightly golden. Return the sausages to the pan along with 400g tinned tomatoes, 400ml chicken stock (made with ½ stock cube) and 1 tsp smoked paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 mins until the sauce has thickened slightly.
- Stir in 400g tin cannellini beans (drained and rinsed) and 100g sliced greens, then cover and simmer for a further 5 mins until the greens have softened. Spoon into bowls and grind over some black pepper to serve.
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Sausage and cannellini bean casserole
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