Garlic Braised White Beans with Pork and Fennel Sausage

It’s tricky to find more iconic winter fare than kale, sausages and beans. This budget-friendly, soul-tickling winter warmer demands little more than twenty minutes of attention and cooks up into a luxurious, risotto-like product.

Braised White Beans


3-4 people


  • 500ml of The Stock Merchant Free Range Chicken Stock
  • 4 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 3 sprigs of thyme
  • 3/4 cup kale, finely sliced
  • 800g canned white beans, rinsed and drained
  • 50g finely grated Parmesan Cheese, plus extra to serve
  • 8 free range Pork and Fennel sausages


  1. Cook the fennel sausages in a fry pan in a tiny bit of olive oil. Set aside. Meanwhile, heat some oil in a medium saucepan, and fry the onion and garlic until translucent. Add the chicken stock, thyme, and white beans, and cook gently for about five minutes, until reduced by half.
  2. Add the kale and allow to wilt. Add the pork and fennel sausages to the bean mixture. Season.
  3. Serve topped with extra parmesan, with toasted ciabatta bread rubbed with a little butter and garlic.