Cannellini beans are high in soluble fibre, which may reduce the risk of heart disease. Spinach leaves supply our bodies with calcium and iron, it is also low in calories.
1 pack HECK Chorizo-style Sausages
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
1 sprig of thyme
2 cans of cannellini beans, rinsed
680g chicken broth
Freshly ground pepper
125g baby spinach
1 tbsp smoked paprika
Optional - crusty bread to serve and chilli flakes
Preparation time – 15 minutes
Cooking time – 30 minutes
Heat 1 tablespoon of oil in a large skillet over a medium heat. Add the sausage andcook, turning occasionally, until browned and cooked through, this will take about 15 minutes. Transfer the sausage to a plate and leave to rest.
Heat the remaining 1 tablespoon of oil in the same skillet. Add the onion, garlic and thyme sprig. Cook, stirring occasionally, until the onion is softened (approx. five mins).
Now add the smoked paprika and stir well. Then add the beans and chicken broth, and simmer for 8-10 minutes, crushing a few beans with the back of a spoon to thicken the sauce slightly. Season with some black pepper then add the spinach and cook until just wilted – this will only take a couple of minutes.
Slice the cooked sausages and fold into the stew, adding some water to thin the sauce if desired.
Divide the stew into four bowls and if you like a little heat, sprinkle over a few chilli flakes. Serve on its own or with hunks of crusty bread.