Baked potatoes with sausage & bean ragù, winter greens and parmesan

Name: Baked potatoes with sausage & bean ragù, winter greens and parmesan
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 pork sausages; 1 tsp fennel seeds, crushed; 2 clove/s garlic, finely sliced; 100 ml white wine; 200 g pack cavolo nero, stalks removed, coarsely chopped; 400 g can butter beans; 2 tbsp crème fraîche; 30 g Parmigiano Reggiano, finely grated; 4 baked potatoes

This is ragù, but faster. The recipe from Maddie Rix is big on flavour and has added fibre and protein from the beans.

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Source of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
PlusPotato cooking time

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1 tbsp olive oil
4 pork sausages
1 tsp fennel seeds, crushed
2 clove/s garlic, finely sliced
100ml white wine
200g pack cavolo nero, stalks removed, coarsely chopped
400g can butter beans
2 tbsp crème fraîche
30g Parmigiano Reggiano, finely grated
4 baked potatoes

Warm the oil in a large frying pan over a medium-high heat. Tear in the sausages in chunks and fry for 5 minutes until golden.
Stir in the fennel seeds and garlic, mix well, then pour in the wine to deglaze the pan, letting most of the liquid bubble away.
Add the cavolo nero, pour in the butter beans and their juices, stir well, then cover the pan with a lid and simmer for 5-8 minutes until the greens are wilted.
Stir in the crème fraîche and half the cheese, then season with black pepper. Split open the baked potatoes, load with the topping, then finish with the remaining parmesan. Delicious with more winter greens on the side or a bitter leaf salad, if liked.

Cook’s tip

Canned chickpeas, borlotti beans or lentils work well in place of the butter beans. For a veggie option, lose the sausages altogether and just add more beans.

Typical values per serving when made using specific products in recipe