Gourmet Beans and Sausages
with goat's cheese and rice
This savoury and herbaceous dish is a pleasing mix of subtle flavours and unmistakable tastes. Spoonfuls of fluffy rice are perfect for soaking up every last drop of this rich, hearty bean and sausage stew.
Tags:
Quick
•Family Friendly
•Eat Me First
Allergens:
Sulphites
•Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
225 grams
Pork Sausages
(Contains Sulphites, Wheat)
1 pack(s)
Cannellini Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Thyme
100 grams
Goat's Cheese
(Contains Milk)
40 grams
Salad Leaves
150 grams
Rice
1 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)898 kcal
Energy (kJ)3757 kJ
Fat42 g
of which saturates20.4 g
Carbohydrate96.43 g
of which sugars13.11 g
Dietary Fiber12.87 g
Protein43.09 g
Cholesterol0 mg
Salt7.31 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Lid
•Large Pot
Cooking Steps
1
- Boil a large pot of salted water for the rice.
- When boiling, add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Heat a drizzle of oil in a large pan on medium-high heat.
- Once the oil is hot, add the sausages and fry until browned, 7-8 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
- Drain and rinse the cannellini beans in a sieve.
3
- Add the chopped tomatoes, paprika and thyme to the pan. Simmer for 5-7 mins, until the sauce has reduced.
- Add 100ml water (double for 4p) and cannellini beans.
- Cook for an additional 4-5 mins.
- Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if required.
4
- Toss the salad leaves with salt, pepper and a drizzle of oil.
- Spoon fluffy rice into bowls and top with the sausages and beans. Serve salad alongside.
- Crumble goat's cheese over both salad and stew.
- Finish all with a drizzle of oil and pepper.
