Make Ahead

Sausage, Kale andĀ Flageolets

January 16, 2014
2 Ratings
Photo by Waitrose Food Illustrated
  • Serves 4
Author Notes

Original receipe from Waitrose Food Illustrated magaine, this receipe has had a few of our own additions. It is a 'go to' recipe for the winter. —Debbi

What You'll Need
  • Main Ingredients
  • 200 grams flageolet or white cannelli beans, dried
  • 3 tablespoons extra virgin olive oil
  • 1 pound Toulouse or Cumberland Sausages in 2.5 cm pieces
  • 4 garlic cloves, thinly sliced
  • 1 1/2 tablespoons rosemary leaves, finely chopped
  • 2 large red onions, roughly chopped
  • 800 milliliters chicken stock, homemade preferably
  • 75 milliliters double creme
  • 5 ounces creme fraiche
  • 2 - 3 tablespoons course grained mustard, dijon preferably
  • 11 - 12 ounces Kale, woody stalks removed & chopped into 5 cm pieces, add more if you like it leafy
  • Garnish
  • 3 tablespoons flat-leaf parsely, chopped
  1. Main Ingredients
  2. Soak the beans overnight. Drain them and cover with fresh water, then cook until they are tender but still holding their shape, about 1-2 hours depending on the age of the beans. You can add a touch of baking soda to the water.
  3. Heat the oil in a deep, thick bottomed stew pot and fr the sausage until golden brown. Add the garlic and rosemay, then turn down the heat and stir in the onions. Cover with the lid and cook gently for about 15 minutes, giving the occasional stir until the onions are soft and light brown.
  4. Pour in the chicken stock, the drained bean and season with salt & pepper. Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary. Stir in the two cremes and the kale, mixing well, then simmer for 10 minutes covered. Adjust the seasoning adding the mustard, then simmer for another 10 minutes, uncovered.
  1. Garnish
  2. Finish with the chopped parsley.

See what other Food52ers are saying.

2 Reviews

Jeffro November 5, 2016
200 ounces of beans. What's wrong with this picture?
Debbi November 6, 2016
Hi Jeffro! Yikes! Thanks for catching this BIG error because this dish is all about the beans, so it should be 200 grams not ounces of dried beans or 400 grams of canned (dried are better but tinned work just fine too).