Use your pantry staple canned beans for a delicious hearty stew with Portuguese sausage and kale.
¼ cup olive oil, plus extra for drizzling
230g Portuguese sausage, sliced (you could even try using Spanish sausage Chorizo)
½ medium onion, sliced
4 garlic cloves, smashed
1 cup dry white wine
1 small piece of parmesan rind (optional)
1 chilli, sliced or ¼ tsp crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup low-salt chicken stock
1 can diced tomatoes
1 can cannellini beans, drained
4 cups baby kale
1 tbsp fresh lemon juice
Heat ¼ cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes.
Add onion and garlic, season with salt and freshly ground black pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add wine. Cook, scraping browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes.
Add parmesan rind if using, chillies, thyme, bay leaf, broth, tomatoes and beans. Bring to the boil. Reduce heat, cover and simmer gently. Stir occasionally until beans are tender.
Mix in kale and lemon juice, season. Serve drizzled with olive oil.
Keep a resealable bag of leftover parmesan rinds in the freezer; they add great depth to tomato sauces and vegetable soups. Beans can be cooked 3 days ahead. Cover and chill.