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
grams flageolet or white cannelli beans, dried
tablespoons extra virgin olive oil
pound Toulouse or Cumberland Sausages in 2.5 cm pieces
garlic cloves, thinly sliced
tablespoons rosemary leaves, finely chopped
large red onions, roughly chopped
milliliters chicken stock, homemade preferably
milliliters double creme
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
tablespoons flat-leaf parsely, chopped
- 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.
- 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.
- 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.
- Finish with the chopped parsley.