Sausages & miso beans with rainbow chard
This week in our Youtube Series, Let's Cook, Will Torrent makes a truly comforting weeknight meal of sausages and beans with a twist. Adding umami in the form of miso adds depth and saltiness to the beans, and cooking them in their own stock turns them into something really special. This recipe uses the whole of the chard, stems finely sliced and sweated down with garlic to add body and freshness to the beans, while the leaves get wilted in the leftover pork fat and doused in rice vinegar to lift and balance the whole dish. Chipolatas, chorizo or frankfurter, there's a sausage for everyone with our sausage recipes. Check out more easy dinner inspiration with our quick & easy recipes and Let's Cook recipes. Follow Will on Instagram.
- Serves2
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 400g No.1 Pork Sausages
- 2 cloves garlic, roughly chopped
- 200g rainbow chard, leaves separated, stems finely chopped
- 570g Bold Bean Co Organic White Beans
- 2 tsp Cooks' Ingredients White Miso Paste
- 4 tbsp rice vinegar, plus extra to taste
- 10g unsalted butter (optional)
Method
Preheat the oven to 200ºC/220ºC fan/gas 6. Pour a drizzle of oil into a frying pan set over a medium heat and cook the sausages for 5 minutes at a high heat until golden brown on all sides. Transfer to a roasting tin and finish cooking in the oven for about 10 minutes, until cooked through, the juices run clear and no pink meat remains.
Meanwhile, put 1 tbsp oil in a medium pan with the garlic and heat over a low heat for 1-2 minutes, until the garlic starts to gently dance in the oil. Add the chard stems and season, then cook for 5 minutes, until softened, stirring occasionally.
Add the beans and their liquid plus 4 tbsp water to the pan. Bring slowly to a simmer, stirring occasionally, until heated through. Season with the miso paste, 2 tbsp rice vinegar and a knob of unsalted butter, if you like.
Pour out any excess fat from the frying pan used to cook the sausages, keeping enough in the pan to wilt the chard, then put back over a low heat. Tear the chard leaves in half and add to the pan with a pinch of salt, if you like, and 2 tbsp water, and cook until wilted. Season with 2-3 tbsp rice vinegar to taste – it should taste quite punchy. Serve immediately in lipped bowls, beans first, then the sausages, and pile the wilted chard in a bunched mound in the centre.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,731kJ/ 896kcals |
|---|---|
Fat | 54.7g |
Saturated Fat | 16.5g |
Carbohydrates | 38.6g |
Sugars | 3.4g |
Fibre | 19.9g |
Protein | 52.4g |
Salt | 5.4g |