2 cans flageolet beans
2 cans chopped tomatoes
3 tbsp extra virgin olive oil
800g sausages, cut into 2.5cm thick pieces
4 cloves garlic, thinly sliced
1 tbsp leaves rosemary, finely chopped
1 large red onion, cut into large dice
500ml chicken stock
75ml double cream
300g kale, roughly chopped into 5cm pieces
Heat the oil in a deep casserole pot, and fry the sausage slices until golden brown.
Add the onion, garlic and rosemary, turn down the heat
Cover with a lid and cook gently until the onions are soft and light brown, about 15 minutes, stirring occasionally.
Drain the beans, add to the pot along with the canned tomatoes and chicken stock. season lightly.
Bring to a gentle simmer, cover and cook for around 20 minutes
Stir in the cream and kale and mix well, simmer for 10 minutes with a lid on then 10 minutes without.
Adjust the seasoning and serve