Sausage, Kale And Flageolets Recipe

Name: Sausage, Kale And Flageolets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.
2
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.
3
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.
4
Finish with the chopped parsley.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Sausage, Kale And Flageolets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Kale And Flageolets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions