Sausage, Broccoli + Pecorino Beans
Sausage, Broccoli + Pecorino Beans
Rated 4.7 stars by 6 users
Servings
3
Cook Time
30 minutes
Author:
Bold Bean Co
This flavour combination, of sausage, pecorino + fennel seeds is quite a classic in Italy. We've taken inspiration from the pasta dish + made it into a Queen Butter Bean dish. Make good use of our BEAN STOCK (the liquid in our jars!) in replace of the pasta water to reach that glossy, silky finish. Don't skimp on the extra pecorino + lemon juice to finish, too.
Crisping up sausage meat is even better when it doesn't stick to the pan!! Which is why we've showcased our BEAUTIFUL Always Pan from OurPlace.
Ingredients
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4 tbsp olive oil
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6 good-quality pork sausages, removed from skins
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1 x 700g jar of Bold Bean Co. Queen Butter Beans and their bean stock (or 2 x 400g tins of butter beans with 150ml veg stock)
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2 garlic cloves, crushed
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2 tsp fennel seeds
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250g broccoli florets
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1 tsp chilli flakes
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25g butter
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50g pecorino romano cheese, plus extra to serve
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Zest of a lemon, then cut into quarters to serve
Directions
Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places.
Reduce the heat to medium and add the garlic and the fennel seeds; cook for 1 minute more.
Add the remaining 3 tablespoons of olive oil, the bean stock (or veg stock, if using tinned beans), broccoli, salt and chilli flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
Stir through the beans followed by the lemon zest and half of the pecorino cheese.
Serve into bowls and finish with a squeeze of lemon, black pepper and as much extra pecorino as you fancy!
