Description
This wonderfully rich and creamy one-pot recipe for Creamy Sausage and ‘Nduja Butter Beans with Peppers and Spinach is the perfect weeknight dinner, perfect served with crusty bread for mopping up the sauce!
Ingredients
Scale
- 1 tbsp olive oil
- 2 pork sausages, casings removed
- 2 small or 1 large romano pepper
- 2 large garlic cloves
- 2 tsp ‘nduja pasta
- 75ml white wine
- 250ml chicken stock
- 370g jar butter beans + plus the liquid from the jar
- 80g bag baby spinach leaves
- 3 tbsp double cream
- sea salt and freshly cracked black pepper
- lemon juice, to taste
Instructions
- Heat the olive oil in a medium to large frying pan or shallow casserole over a medium high heat. Once the oil is shimmering, add the sausage and cook for 5-6 minutes until it has started to brown, breaking it up with the back of your wooden spoon as you go.
- De-seed the pepper and roughly chop, stirring the pieces into the pan. Cook for a further 5 minutes until it has started to soften, then crush the garlic and stir it into the sausage mixture. Cook for 1-2 more minutes, until fragrant.
- Stir in the ‘nduja, followed by the white wine. Let the wine bubble away until it has formed the sauce, using the spoon to scrape up any browned bits from cooking the sausages as it does. Add the chicken stock, and bring the mixture to a simmer, and cook for 15 minutes, stirring occasionally.
- At this point everything should have thickened, with still a slightly loose sauce. Stir in the beans, plus the liquid from the jar, and allow to simmer for 5 more minutes.
- Gradually stir in the spinach until it has wilted, then stir in the cream. Add some salt and pepper, squeeze in a little lemon, then taste the sauce. Add more salt to make it savoury, more pepper for depth and more lemon for brightness, as needed. Serve immediately.
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