Sausage, Bean & Kale Stew

Ingredients

• 1 tbsp olive oil
• 8 sausages
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, crushed
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins butter beans, drained
• 400ml chicken or vegetable stock
• 1 tsp smoked paprika
• 100g kale, roughly chopped
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium-high heat. Brown the sausages for 5-6 minutes, then remove, slice into thirds, and set aside.
2. Add the onion and carrots to the same pot and cook for 6-8 minutes until softened.
3. Add the garlic and smoked paprika and cook for 1 minute.
4. Stir in the chopped tomatoes, butter beans, and stock, then return the sausages to the pot.
5. Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. Stir in the kale and cook for a further 5 minutes until wilted. Season with salt and pepper.
7. Cool completely before portioning into 6 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot throughout.