Greens, Beans and Vegan Sausage Stew

White beans, leavy greens and vegan sausage in a brothy stew. This is my kind of comfort food!

White beans are currently on our menu every week. I am not sure if it's their smooth, creamy taste or the comforting feel they add to a dish, but I could easily eat them simply with a bit of salt & crushed black pepper and a squeeze of fresh lemon juice.

WHITE BEANS

When I say white beans I mean anything like butter beans (which I am using here), cannellini beans, or haricot beans. Most white beans keep there shape when cooked. Not only are they rich and creamy, but they happen to have a high fiber content and are a great source of plantbased protein - perfect for vegans and vegetarians!

Another great thing about beans is that they are affordable, store well and are easily available. You can buy them canned or dried. Either are good options to keep in the cupboard.

I love using them in simple, comforting dishes such as this one as they play a hero roll and don't just disappear in the background.

GREENS

I used Cavolo Nero which we bought at the farmers market over the weekend, but feel free to substitute this with kale, chard, collard greens or spinach.

If using baby leaf spinach I suggest only adding for the last 3 - 5 minutes so they don't overcook.

Up the amount of greens if you like, but remember to add more stock if you do.

THE BROTH

Using the liquid from the beans (canned) will help give a thicker constancy to the sauce. If you don't want to use the brine you can drain the beans and simply add more stock.

If you like a creamier, thicker stew you can always mash some, but not all, of the butter beans. This will help thicken the broth and make it creamy and rich.

Adjust the amount of vegetable broth you add to your liking. Add more if you like a stew that is a bit more soup like.

IF YOU LOVE BEANS, YOU MIGHT LOVE THESE

homemade baked beans

easy butterbean curry

aubergine & butterbean stew

tomato & cannellini bean salad

WHITE BEANS, GREENS AND SAUSAGE STEW

White beans, greens and vegan sausage in a brothy stew. This is my kind of comfort food!

Serves 3

Time: 25 minutes

INGREDIENTS

• 1 can butter beans, including the liquid (or drain and add more stock)

• 1 can cannellini beans

• 250ml vegetable stock (adjust to your preference of the broth amount)

• 2 handful chopped Cavolo Nero, or kale

• 1 tbsp olive oil

• 1 leek, washed and chopped

• 2 - 3 vegan sausages

• 1 clove garlic (optional)

• squeeze of lemon juice (optional)

• sea salt & black pepper, to taste

OPTIONAL

• 2 tbsp chopped fresh herbs, such as curly parsley and dill

INSTRUCTIONS

1. Fry or grill the vegan sausages according to the instructions on the packaging and set aside.

2. In a pot fry the leek in the olive oil for about 5 minutes or until soft.

3. Add the Cavolo Nero or Kale and fry for another minute.

4. Add the beans, including the brine/liquid and the vegetable stock. Give a good stir. Add more stock if you prefer a more brothy stew.

5. Cook with the lid on for about 5 minutes.

6. Cut the sausage into small slices and add them to the beans and greens.

7. Cook for another 2 - 3 minutes. Make sure the leavy greens is cooked. If not, cook for another minute or so.

8. Season with salt & pepper. Taste and adjust seasoning as needed. Add the herbs and lemon juice if using and stir again.

9. Ladle into bowls, sprinkle with more fresh herbs and enjoy.

HAVE YOU MADE THIS?

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